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Seared scallops with creme fraiche and wasabi crunch

Name: Seared scallops with creme fraiche and wasabi crunch
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 1/4 cup (60g) creme fraiche; 1 tbs finely chopped chives; 1 tbs finely chopped dill; Finely grated zest of 1 lime; 2 tsp rice vinegar; 2 tbs peanut or sunflower oil, plus extra to brush; 2 tbs tamari; 20 scallops, roe removed; 1/4 cup (25g) wasabi peas, lightly crushed; Micro herbs, to serve

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Seared scallops with creme fraiche and wasabi crunch

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by Ben O'Donoghue

Chef, author and TV presenter

Oct 03, 2015

Lightly seared scallops on a bed of mixed herbs and creme fraiche, this quick and easy summer dish will have you licking the plate.

1/4 cup (60g) creme fraiche
1 tbs finely chopped chives
1 tbs finely chopped dill
Finely grated zest of 1 lime
2 tsp rice vinegar
2 tbs peanut or sunflower oil, plus extra to brush
2 tbs tamari
20 scallops, roe removed
1/4 cup (25g) wasabi peas, lightly crushed
Micro herbs, to serve

Method

1.

Combine creme fraiche, chives, dill, zest and rice vinegar. Season and set aside.
2.

Whisk oil and tamari together. Set aside. Heat a frypan over high heat. Brush scallops with oil and season. In batches, cook scallops for 30 seconds each side or until golden but translucent in the centre.
3.

To serve, dollop creme fraiche mixture onto serving plates and arrange scallops on top. Drizzle with tamari dressing, then scatter with wasabi peas and micro herbs.