Summertime Scallops Salad Recipe

Remove the scallops from their shells and discard the roe and skirt. Clean the scallops in cold water. Pat dry on paper and refrigerate until required.

Cut the passion fruits in half and scoop out the pulp. In a small pan combine the passion fruit pulp with the coconut milk and reduce until a syrupy consistency is achieved, about 3 to 5 minutes. Pass through a sieve to remove the black seeds, reserving some for plating if desired. Add lime juice and some sugar if necessary (depending on the sweetness of the passion fruits). Reserve until required.

Pre heat the oven to 180˚C. Line a baking tray with baking paper. In a bowl combine flour, vegetable oil, sesame seeds, and egg white. Season with salt and cayenne pepper. Spread mixture into a thin layer about 1 mm thick on the prepared tray and bake until golden brown and crisp to touch, about 5 minutes. Allow to cool then break into abstract shapes.

Note there will be some tuile mix left over; these will keep in an airtight container for 3 days.

Using a mandolin thinly slice the fennel. Peel and dice avocado into small cubes. Remove the seeds from the pomegranate. Pick the leaves from the coriander. In a bowl combine the fennel, avocado, pomegranate and coriander leaves. Season with olive oil, lime juice, cayenne pepper and salt.

Arrange 3 scallops onto each skewer. Season with salt, pepper, and brush with vegetable oil. Place the scallops on a hot grill and after about 30 seconds rotate 90 degrees to create the criss-cross marks. Turn the scallops over and repeat on the other side. Cook until golden brown for a total of 2 to 3 minutes depending on size.

Arrange the salad in the middle of the plate. Place a scallop skewer to one side. Using the back of a spoon apply some dressing to the plate and top dressing with reserved passion fruit seeds if desired. Finish with a shard of sesame tuile.