Chef's Recipes

Scallop, cucumber and yoghurt salad with smoked almonds

Australian Gourmet Traveller recipe for scallop, cucumber and yoghurt salad with smoked almonds by Paul Zammit from Perth restaurant Twisted Fork.

By Paul Zammit
  • 15 mins preparation
  • 5 mins cooking plus standing
  • Serves 4
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Scallop, cucumber and yoghurt salad with smoked almonds
“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
To request a recipe, write to Fare Exchange, , 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.
Chef Paul Zammit uses local Abroholos Island scallops from Western Australia.


  • 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


  • 1
    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.
  • 2
    Combine scallops, lime rind and extra-virgin olive oil in a non-reactive bowl, toss gently and stand for 10 minutes.
  • 3
    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.
  • 4
    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.
  • Author: Paul Zammit