Scallop, cucumber and yoghurt salad with smoked almonds


You'll need

500 gm scallop meat Finely grated rind and juice of 1 lime (juice reserved for yoghurt) 50 ml extra-virgin olive oil To serve: coriander sprigs 50 gm (1/3 cup) smoked almonds, finely chopped   Chive oil 100 ml extra-virgin olive oil 1/3 cup coarsely chopped chives   Cucumber and yoghurt salad 1 tbsp sumac 70 gm Greek-style yoghurt 60 ml (¼ cup) extra-virgin olive oil 1 small telegraph cucumber, shaved into ribbons with a vegetable peeler

Method

  • 01
  • For chive oil, process extra-virgin olive oil and chives in a blender until smooth, season to taste with sea salt and freshly ground white pepper. Makes 100ml.
  • 02
  • Combine scallops, lime rind and extra-virgin olive oil in a non-reactive bowl, toss gently and stand for 10 minutes.
  • 03
  • Meanwhile, for cucumber and yoghurt salad, heat a small frying pan over medium heat and toast sumac until fragrant (1-2 minutes). Transfer to a bowl and add yoghurt, olive oil, reserved lime juice and 1 tsp sea salt. Season generously with freshly ground black pepper and stir to combine. Just before serving, add cucumber and toss gently to combine.
  • 04
  • Heat a frying pan over high heat. Drain scallops, add to pan, and cook, turning once, until caramelised and just cooked (1-2 minutes). Arrange cucumber salad and scallops on plates, top with coriander, drizzle with chive oil, scatter with almonds and serve immediately.

“My friends and I adored the scallop, cucumber and yoghurt salad with smoked almonds at Perth’s Twisted Fork. We’d all love a copy of Paul Zammit’s recipe.”
Isabel Dickens, Scarborough, WA

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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