2 tablespoon lemon infused olive oil, or just plain
2 garlic cloves
½ teaspoon sea salt
1 tablespoon thyme leaves
1 lemon, zested
Seafood
12 large scallops in the shell
12 green prawns, peeled and cleaned, tails on
Tartare
¼ cup tahini
1 cup plain yoghurt
1 lemon, juiced and zested
1 garlic clove, crushed
½ teaspoon sea salt
½ teaspoon white pepper
1 tablespoon capers, chopped
1 tablespoon dill pickles, chopped
lemon to garnish
Salsa
1 small cucumber, sliced on the diagonal
½ red onion, sliced
2 cups coriander leaves
1 tablespoon olive oil (preferably lemon infused)
1 teaspoon white balsamic vinegar
sea salt and white pepper
1
In a mortar and pestle grind the spices then add the oil, garlic and salt. Pound to a smooth paste then add the thyme leaves and zest.
3
In a bowl, marinade the scallops and prawns with the spice mix. Set aside.
5
Make the tartare by whisking together the tahini, yoghurt, juice, zest, garlic and salt. You may need to add a little more juice or some water to thin it out. Then add the capers and dill pickles. Set aside.
7
For the salsa, toss all the ingredients together.
9
Place marinated seafood on a hot BBQ oiled with olive oil. Cook only for a minute or so, or until the seafood changes colour.
11
To serve - add about ½ tablespoon of tartare to the bottom of the scallop shell, then top with one scallop then a prawn. Finish with a teaspoon of salsa.
Ingredients
Spice Mix
1 teaspoon white peppercorns
1 teaspoon coriander seeds
1 teaspoon cumin seeds
2 tablespoon lemon infused olive oil, or just plain
2 garlic cloves
½ teaspoon sea salt
1 tablespoon thyme leaves
1 lemon, zested
Seafood
12 large scallops in the shell
12 green prawns, peeled and cleaned, tails on
Tartare
¼ cup tahini
1 cup plain yoghurt
1 lemon, juiced and zested
1 garlic clove, crushed
½ teaspoon sea salt
½ teaspoon white pepper
1 tablespoon capers, chopped
1 tablespoon dill pickles, chopped
lemon to garnish
Salsa
1 small cucumber, sliced on the diagonal
½ red onion, sliced
2 cups coriander leaves
1 tablespoon olive oil (preferably lemon infused)
1 teaspoon white balsamic vinegar
sea salt and white pepper
Directions
1
In a mortar and pestle grind the spices then add the oil, garlic and salt. Pound to a smooth paste then add the thyme leaves and zest.
3
In a bowl, marinade the scallops and prawns with the spice mix. Set aside.
5
Make the tartare by whisking together the tahini, yoghurt, juice, zest, garlic and salt. You may need to add a little more juice or some water to thin it out. Then add the capers and dill pickles. Set aside.
7
For the salsa, toss all the ingredients together.
9
Place marinated seafood on a hot BBQ oiled with olive oil. Cook only for a minute or so, or until the seafood changes colour.
11
To serve - add about ½ tablespoon of tartare to the bottom of the scallop shell, then top with one scallop then a prawn. Finish with a teaspoon of salsa.
AuthorJanella
