From the cookbook Gordon Ramsay’s Fast Food
Serves 4
Ingredients
- 12 scallops, shelled and cleaned
- 1/2 tsp medium curry powder
- 2 tbsp olive oil
- small handful of arugula leaves
- Corn Salsa:
- 14 oz can corn, drained
- 7 oz cherry tomatoes, quartered
- 1 red chile, seeded and minced
- 1 red onion, peeled and minced
- 2 scallions, trimmed and finely sliced
- 3 tbsp sesame oil
- handful of cilantro, roughly chopped
- juice of 2 limes
- dash of light soy sauce
- sea salt and black pepper
Directions
- For the salsa, combine all the ingredients in a pan and stir over medium heat for 2 minutes to warm through.
- Halve the scallops horizontally into two disks. Mix the curry powder with 1 tsp sea salt and sprinkle over the scallops. Heat a large skillet over high heat and add the olive oil. Pan-fry the scallops for 1 minute each side until golden brown at the edges, turning them in the same order you put them in the skillet to ensure they cook evenly; don’t overcook.
- Spoon the salsa onto warm plates and arrange the scallops on top. Scatter over a few arugula leaves and serve with a chilled bottle of Rosemount Diamond Label Chardonnay.
