Pan fried scallops, white bean puree, dukkah and roast winter veggies
50 MIN

The number one tip for cooking scallops or any seafood is selecting a good oil to cook it in, preferably an extra virgin olive oil, and some butter. It is pretty easy to make a simple Dukkah to have on hand in the pantry, a mild mix of spices, nuts and seeds that will liven up loads of home cooking including the roast veggies in this dish or simply buy a good quality version. Scallops are easy to cook and delicious in this hearty winter family meal.


500 grams scallops
Extra virgin olive oil
Large sweet potato
2 large beetroot
2 cups white beans -cooked
2 tablespoons Lemon juice
3 cloves garlic
Sea salt and pepper
2 tablespoon Dukkah

Turn the oven on to 180 C.
Lightly coat the sweet potato and beetroot in oil, place on a baking tray and bake in the oven for about 45 minutes until cooked through.
To make the puree, blitz the peeled garlic cloves, warm beans, lemon juice, a splash of extra virgin olive oil and a pinch of salt and pepper together in the food processor until smooth.

To cook the scallops, heat a heavy based frying pan to a medium high heat and add a splash of olive oil. Without crowding the pan and stewing the scallops, pan fry the scallops until they are golden brown on each side. This will only take a minute or 2 so make sure that everything else is ready before you start cooking them.

Season with sea salt and serve with the sliced sweet potato, beetroot and puree, a sprinkle of the dukkah and a splash of good quality extra virgin olive oil.



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