It’s hard to believe we are already into February and another season is nearly upon us. Autumn is the prime season for grapes, figs, walnuts, borlotti beans and some great fish and seafood, with an abundance of warm colours and flavours. But first of all we need to get over the big ‘V’ Day! Chocolate hearts and flowers are terribly clichéd at this time of year, but we still can’t help ourselves and it’s quite possibly the busiest night of the year for restaurants.
If you’re staying in, woo your loved one with a special dinner – Frank Sinatra, candles and Champagne are my recipe for romance. Keep the dishes simple and prepare them beforehand. Serve chocolate for dessert, it’s a must.
Happy Valentine’s Day – good luck and enjoy!
Seared Scallops with Tabouleh and Herb Salad Apple & Cider Dressing
Serves 4
Ingredients:
16 scallops / allow four per person
Tabouleh salsa
150g cucumber
150g tomato
150g red onion
½ tsp sea salt
¼ tsp black pepper
2 tbsp hirrasa paste
100ml yuzu juice
100ml extra virgin olive oil
½ cup finely chopped flat leaf parsley
1 tbsp garlic
Apple Cider & Elderflower Dressing
125ml apple cider vinegar
50ml elderflower cordial
75ml extra virgin olive oil
Seasoning
Salad
Baby leaf salad
Fine herbs
Apple cider dressing
To make the Tabouleh Salsa:
Dice the cucumber, tomato and red onion into small dice. Combine the vegetables with all the other ingredients and mix well. Season to taste.
Combine the dressing ingredients and mix well.
Mix the salad and herbs together and dress lightly with the apple cider and elderflower dressing.
Sear the scallops in a hot pan with a splash of olive oil – about 30 seconds on each side.
To Serve:
Place the tabouleh in the middle of the plate and arrange the scallops on top. Drizzle with olive oil and garnish with salad.
For more delicious recipes from Luke Mangan, head to www.lukemangan.com
