Seared Scallops with Vanilla Leek and Pineapple and Melon Salsa

11:30 am on 25 November 2013

A recipe from The Complete New Zealand Seafood Cookbook by The Auckland Seafood School. Published by Penguin Group NZ. Copyright © The Auckland Seafood School, 2013

(Serves 4)

Ingredients

Pineapple and melon salsaSeared Scallops

  • 1 tbsp honey
  • 150g fresh pineapple, diced
  • 150g rock melon, diced
  • 1⁄2 tsp Madras curry powder
  • salt and freshly ground pepper

Scallops

  • 1 leek
  • 50g butter
  • pinch of sugar
  • 1/2 vanilla bean, seeds scraped
  • salt and freshly ground pepper
  • olive oil
  • 350g scallops, washed and dried
  • juice of 2 lemons
  • chopped fresh coriander and mint, for garnish

Method

1. To make pineapple and melon salsa, place honey in a small pan and gently heat. Add pineapple and rock melon. Season with curry powder, salt and pepper, then set aside until required.

2. Wash leek and cut into fine julienne.

3. Melt butter in a small pan. Add sugar and vanilla seeds.  Add leek and sauté until soft. Season and set aside until required.

4. Just before serving, heat a medium-sized frying pan and add a little olive oil. When the oil is hot, add scallops. Sear scallops quickly until golden brown on both sides (being careful not to overcook). Season to taste and finish with a squeeze of lemon juice.

5. Arrange vanilla leek as a base on scallop shells or on plates and place seared scallops on top. Finish with pineapple and melon salsa. Garnish with coriander and mint.

(Image above - Copyright © Photography Sean Shadbolt, 2013)

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