Ingredients
12 large sea scallops, patted dry2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1/4 cup tahini
2 tablespoons fresh lime juice
1 tablespoon honey
1 garlic clove, minced
2 tablespoons warm water
1 tablespoon finely chopped fresh coriander
1 teaspoon toasted sesame seeds
1/4 cup toasted pistachios, roughly chopped
Microgreens for garnish
Method
1. Season scallops with salt and pepper on both sides.
2. Heat olive oil in a pan over medium-high heat until shimmering.
3. Sear scallops for 2-3 minutes on each side until golden and opaque. Remove and set aside.
4. In a small bowl, whisk together tahini, lime juice, honey, minced garlic, and warm water until smooth and creamy.
5. Stir in chopped coriander and sesame seeds.
6. Plate the scallops in a circle on warmed plates.
7.Drizzle tahini lime sauce over and around scallops.
8. Sprinkle toasted pistachios on top and garnish with microgreens.
9. Serve immediately to enjoy the contrast of textures and flavours.
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