The best time to eat fresh, locally sourced scallops is from August, which marks the start of the season. Serve lightly seared with sesame seeds on a bed of quinoa.
2 cups Ceres Organics Quinoa
2 tsp Rapunzel Vegetable Bouillon Powder
½ lime, juice and zest
4 courgettes, medium
2 celery sticks
2 Tbsp Ceres Organics Sunflower Oil
½ tsp Planet Organic Ginger Powder
4 Tbsp Ceres Organics Sesame Seeds
2 Tbsp Ceres Organics Roasting and Frying Oil
½ lime, juice
2 Tbsp Ceres Organics Tamari Soy
2 Tbsp Ceres Organics Toasted Sesame Oil
1 Preparing the Quinoa: Rinse quinoa under running water. Put in a pot with vegetable bouillon and 2½ cups of water, cover and bring to the boil. Simmer until most of the liquid is absorbed. Turn-off heat, remove lid and cook for a few more minutes to evaporate remaining liquid. Transfer to a bowl, stir in lime zest and juice.
2 Preparing the Vegetables: Using a vegetable peeler, peel ribbons of courgette skin (green part only). Do the same with the carrots, omitting the core. Cut celery into long matchsticks.
Heat sunflower oil in frying pan. Stir fry the celery, add the carrots and finally the courgette. Put in ginger and a tablespoon of water and cook for 1 minute. Arrange vegetables on top of the quinoa.
3 Preparing the Scallops: Heat Roasting and Frying oil in a non-stick frying pan. Roll scallops in sesame seeds and fry for 1-2 minutes on each side or until cooked through (taking care as the sesame seeds spit).
Stack scallops on top of vegetable ribbons and pour over the pan juices. Drizzle with lime juice, sesame oil and Tamari soy sauce. Serve immediately.