Ingredients
1 leek
50 g butter
pinch of sugar
½ vanilla bean, seeds scraped
SIDS SALT & PEPPER to taste
rice bran oil
350 g scallops with roe
2 tbsp lemon juice
coriander & mint, chopped
PINEAPPLE AND MELON SALSA:--
1 tbsp Bush Honey
150 g fresh pineapple, diced
150 g rock melon, diced
½ tsp curry powder
SIDS SALT & PEPPER to season
Directions
SALSA: Place honey in a small pan and heat gently. Add pineapple and melon, season with curry powder and SIDS SALT & PEPPER then set aside.
Wash then julienne leek. Melt butter in a small pan then add sugar, vanilla seeds and leek then sauté until soft. Season with SIDS SALT & PEPPER then set aside.
Just before serving, heat oil in a medium pan and sear scallops quickly until golden brown on both sides, being careful not to overcook. Squeeze of lemon juice then season with SIDS SALT & PEPPER.
Place vanilla leeks in the serving shells with scallops on top. Finish with salsa then garnish with coriander and mint.
