Warm scallop and prawn salad with hazelnut butter

Babiche Martens

For the salad, the roe of the scallop not only adds a beautiful vibrant colour to the dish but the sweet subtle flavour that makes this luxurious seafood a treat. Large juicy prawns provide extra texture to pair with the sharp crispness of the fennel and soft honeydew melon. Drizzle over aromatic butter and dill, and top with a hazelnut crunch. Delish!

For the butter

50 g	Butter, softened
1	Garlic clove
1 Tbsp	Fresh ginger, grated
1 Tbsp	Chopped dill
¼ cup	Hazelnuts, roughly chopped (Main)

For the salad

16	Scallops (Main)
12 large	Prawns (Main)
1 Tbsp	Lime zest
1	Lime, use the juce only
1 cup	Fennel, finely shredded
1 cup	Honeydew melon, sliced
¼ cup	Chopped dill
1 sprinkle	Hazelnuts, extra to garnish (Main)
4	Lime wedges, to serve

Directions

1. Combine the butter, garlic, ginger, dill and hazelnuts in a small bowl. Place this butter in a frying pan and heat to sizzling. Fry the garlic for 1 minute then add the scallops and prawns and fry until just cooked through. Stir through the zest and lime juice.
2. Place the fennel, melon and dill on a platter, top with warm seafood and drizzle over the butter from the pan.
3. Serve warm with extra hazelnuts and lime wedges.

For a smart dinner follow this with

• Sumac lamb loins
• Chocolate and prune tart