Warm scallop and prawn salad with hazelnut butter
( SERVES 4 )
Photo by Babiche Martens
For the salad, the roe of the scallop not only adds a beautiful vibrant colour to the dish but the sweet subtle flavour that makes this luxurious seafood a treat. Large juicy prawns provide extra texture to pair with the sharp crispness of the fennel and soft honeydew melon. Drizzle over aromatic butter and dill, and top with a hazelnut crunch. Delish!
For the butter
|50 g||Butter, softened|
|1 Tbsp||Fresh ginger, grated|
|1 Tbsp||Chopped dill|
|¼ cup||Hazelnuts, roughly chopped|
For the salad
- Combine the butter, garlic, ginger, dill and hazelnuts in a small bowl. Place this butter in a frying pan and heat to sizzling. Fry the garlic for 1 minute then add the scallops and prawns and fry until just cooked through. Stir through the zest and lime juice.
- Place the fennel, melon and dill on a platter, top with warm seafood and drizzle over the butter from the pan.
- Serve warm with extra hazelnuts and lime wedges.
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