Description
A healthy appetiser of scallops coated with quinoa, topped with a caper and raisin dressing with grilled halloumi.
Ingredients
- 4 Scallops
- Salt And Pepper
- 2 Tablespoons All-purpose Flour
- 1 Egg, Beaten
- 2 cups Cooked Quinoa
- 8 ounces, weight Halloumi
- Olive Oil, For Cooking
- 4 Lemon Wedges, To Serve
- FOR THE DRESSING:
- 1 cup Water
- ½ cups Capers
- ½ cups Raisins
- 2 Tablespoons Olive Oil
- 2 Tablespoons White Wine Vinegar
Preparation
Make sure scallops are dry. Sprinkle a little salt and pepper on each side.
Dip the scallops in the flour and shake excess off. Then dip in egg, shake excess off. Finally, roll in the quinoa to coat.
For the dressing, add water, capers and raisins to a pan and bring to a boil. Then simmer on low for 5 minutes.
When the dressing has cooled, add the olive oil and the vinegar to the capers. Blend for a couple of minutes.
Cut the halloumi into circles (similar size as the scallops) and about 1/4 inch thick.
When ready to serve, heat some olive oil in a pan and add scallops (don’t overcrowd the pan). Cook each side until quinoa is golden brown. Cook the halloumi in the same pan until brown on each side.
Serve scallop with a teaspoon of the dressing on it and then top that with halloumi. Serve with a small wedge of lemon.
