Sweet, fresh and perfect for summer.
INGREDIENTS
10 scallops
2 oranges
1 cup fennel
1 cup red cabbage
¼ cup sliced almonds
3 sprigs coriander
1 tablespoon coconut oil
1 clove crushed garlic
Orange Dressing
1/3 cup orange juice
2 tablespoons white vinegar
1 teaspoon of honey
3 tablespoons of olive oil
Pinch of salt and pepper
Drizzle olive oil
DIRECTIONS
Drain the scallops and let them dry in between 2 pieces of paper hand towel. Peel the oranges, removing the skin and pith, then slice. Slice the fennel and red cabbage. On two plates, lay out the fennel, red cabbage and orange slices. Toast the almonds by heating a small pan on the stove over a medium heat with a tiny drizzle of olive oil. Lightly roast the almonds for a couple of minutes. Sprinkle the almonds around the plate. For the scallops, heat a frying pan on the stove over a medium heat. Place the coconut oil and garlic in the pan. Once the garlic starts to sizzle, place the scallops in the pan and let them caramelise, which will take a couple of minutes. Turn and caramelise the other side of the scallops for 2 or 3 minutes. Remove from the pan and place 5 scallops around each of the salads. Garnish with the coriander.
To make the dressing, squeeze 2 oranges to yield 1/3 cup of juice. In a shaker place all the ingredients and shake briskly until combined. Drizzle over the salad.
SERVES 2
For more great recipes by Gold Coast local Caralee Caldwell, check out her page here.
