Macadamia Asian Scallop Salad

Ingredients

• 1 clove garlic
• Half medium sized red chilli (seeds intact)
• 1tsp Bottom part of coriander stalk chopped (if available use part of root)
• 4 g coconut sugar
• 2 tsp Cathedral Cove Macadamia Spread
• Juice of 1 lemon
• 3 tsp fish sauce
• 80 ml Cathedral Cove Macadamia Oil

Salad:

• 1x medium sized carrot
• 1 1/2 cups mung bean sprouts (soaked in cold water)
• 1/2 cup of coriander leaves with stalks attached
• 50 g chopped Cathedral Cove Natural Macadamias
• 24 x Fresh scallops
• 1Tsp Cathedral Cove Macadamia Oil

Process

Dressing:

Place first 6 ingredients in pestle and mortar or blender and blend to a paste

Add last 3 ingredients (keeping in mind you may need to adjust the sweet sour salty taste by adding a little more of either the lemon juice, fish sauce or coconut sugar)

Salad:

Shred carrot on mandolin, wash coriander in a basin place 2 Tsp dressing and all salad ingredients, set a side

In a hot pan or hot plate on a barbecue cook scallops in the macadamia oil then set aside allow to rest.

To assemble salad toss salad ingredients and 2/3 of nuts together and place just off centre of serving plate

Arrange scallops to the side of the salad and garnish with remaining.