Spiced Scallops & Potato Salad by Ray McVinnie
150ml extra virgin olive oil
4 tablespoons lemon juice
2 tablespoons each chopped flat leafed parsley and coriander leaves and stalks
1 tablespoon cumin seeds which have been toasted in a dry pay until fragrant
Salt and freshly ground black pepper
900g Agria potatoes, peeled and diced 4cm
1 cup black olives
Finely diced peel of 1/2 preserved lemon or the zest of 1 fresh lemon
1 small red onion, finely chopped
2 handfuls baby salad greens
200g cherry tomatoes, halved
36 scallops
Seasoned flour for dusting the scallops
Olive oil for frying
Put the extra virgin olive oil, lemon juice, parsley, coriander and cumin seeds into a small bowl, mix well, taste and season. Reserve.
Boils the potatoes in plenty of well salted water until tender.
Remove from the heat, drain well and place in a large salad bowl or deep platter.
Add the olives, onion and the preserved lemon of fresh lemon zest.
Mix well and reserve while you fry the fish.
Dust the scallops lightly with flour and fry in hot olive oil until well browned. Do this in batches if necessary rather than crowding the pan.
Remove the scallops from the pan and drain on paper towels.
Add the scallops, salad greens and tomatoes to the warm potato mixture. pour the dressing on top.
Serves 4-6.
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Co-ordinator: Fiona Kettlewell
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