Pawpaw with scallops and coriander
Photo by Babiche Martens
- Heat a frying pan, add the first measure of peanut oil with the vegetable oil.
- When hot add the ginger. Stir for a minute, then add the scallops. Let sear for two minutes then turn and cook for one more minute. Season.
- Plate the scallops then scatter over the coriander. Add the toasted pinenuts and the diced pawpaw.
- Zest the lemon finely then put into a dish with the squeezed juice. Whisk in the extra peanut oil with the sugar then drizzle over the salad.