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Empty CartSeared Scallops with Cucumber and Green Apple Gazpacho
- Duration: 35 min
- Amount: 4 People
Ingredients
Method
Pat the scallops dry with kitchen paper and season lightly with salt. Heat a frying pan with a drizzle of olive oil and sear the scallops over a high heat for 1–2 minutes on each side, until nicely caramelised. Add the butter, a few sprigs of thyme and the green peppercorns, then continuously baste the scallops with the aromatic butter to enhance their flavour. Set aside.
To prepare the gazpacho, roughly chop the cucumber and the green apple, removing the apple core beforehand. Place both in a blender with the lime juice, kaffir lime zest (if using), a drizzle of olive oil, a few ice cubes and a pinch of salt. Blend until smooth, light and well chilled. Refrigerate until ready to serve.
Peel the white asparagus, trim away the woody ends and cut into bite-sized pieces. Sauté in a frying pan with a little butter until tender and lightly golden. Season with salt and set aside.
To serve, arrange the scallops and asparagus neatly on each plate. Pour the chilled gazpacho around them, add small portions of wakame seaweed, and finish with a few green peppercorns and a selection of fresh microgreens. Serve immediately.