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Pan-seared scallops with sage and rocket and Israeli salad

You'll need

1 tbsp olive oil 24 scallops, roe on 80 gm unsalted butter, coarsley chopped 1/3 cup thinly sliced sage leaves 100 gm rocket leaves To serve: lemon wedges   Israeli salad 1 vine-ripened tomato, seeds removed and finely chopped 1 Lebanese cucumber, finely chopped ½ Spanish onion, finely chopped ½ red capsicum, finely chopped 60 ml (¼ cup) extra-virgin olive oil 1 lemon, juice only


  • 01
  • For Israeli salad, combine all ingredients and season to taste with sea salt and freshly ground black pepper.
  • 02
  • Heat oil in frying pan over high heat, add scallops and season to taste. Cook for 30 seconds each side or until golden, add butter and sage to pan and cook for another minute or until butter melts. To serve, combine Israeli salad and rocket leaves, arrange on plate with scallops and lemon wedges.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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