ingredients

 

2 4 6 8 Servings

• 200 grams scallops

• 1 red pepper

• 1 portion cucumber

• 50 grams OR 2 handfuls mixed leaf salad

• 2 tablespoons breadcrumbs

• 0.25 teaspoon mild curry powder

• 0.5 lemon

• 30 grams butter

• 1 tablespoon olive oil

• 0.5 green chilli

implements

 

for cooking 2 servings

• frying pan

• large mixing bowl

• large plate

instructions

 

1. Peel off cucumber and cut it into 5cm fine sticks, avoiding the core with the seeds which you want to throw away.

2. De-seed red pepper and cut it into fine sticks.

3. De-seed and finely chop the green chilli.

4. Combine all three above with 2 handfuls of salad leaves in a mixing bowl. Pour in the juice from half of a lemon and 1tablespoon of olive oil. Toss and set aside.

5. On a plate combine 2 tablespoons of bread crumbs and a quarter teaspoon of mild curry powder.

6. Wash the scallops, pat them dry and the coat them in bread crumbs mix. Season with salt and pepper to taste.

7. Melt about two-thirds of the butter in the frying pan and fry scallops 2 minutes on each side, turning frequently (or longer if the scallops are large).

8. While you are waiting arrange the salad on the serving plates.

9. When cooked, transfer the scallops on top of the salad. Return to the frying pan and melt the rest of the butter (no need to place it again on the heat – it should hot enough) and drizzle the scallops before serving.