Servings: 4 · Prep Time: 15 mins · Cooking Time: 4 mins
Total Time: 19 mins
Salads & Starters
This is a real fine dining delight, which at first sight you might think it is difficult to pull off. Let me tell you right now, it is very straight forward. Absolutely maximum flavour with minimum fuss! The scallops will melt in your mouth and the roe flavoured mooli, will send your tastebuds wild! Make sure to buy your scallops with the orange coloured roe still attached.
- Olive Oil (drizzle)
- Garlic (3 cloves)
- coriander (to garnish)
Roe Mooli Salad
- Garlic (2 cloves)
- Smoked Paprika (1 tsp)
- Olive Oil (2 tsp)
- Red Wine Vinegar (2 tsp)
- Chilli Flakes (1/2 tsp)
To make the Roe Mooli salad you will need to use a spiraliser. Use a peeler to remove the outer skin and the spiralise the mooli.
Because the size of roe can vary from small bits, to really large, the quantities listed above need to vary based on how much row you receive. In a blender, add your roe, garlic cloves, olive oil, smoked paprika, red wine vinegar and chilli flakes and blitz till nice and smooth. Remove from blender, place in a bowl and put in your mooli. Give it a good stir, cover and then place in the fridge to marinade for about 15 minutes.
Heat the olive oil, add in 3 crushed garlic cloves and cook until lightly browned, but not burnt, then remove. Cook the scallops for about 1 or 2 minutes till very lightly browned, flip them over and cook the other side. Remember you can eat them raw so don't be afraid of them.
Remove from the pan, place on top of the mooli and drizzle over a little lime juice, add on your garlic, a little black pepper and if you like garnish with coriander. Serve the scallops warm.