Seared scallops with almond crumbs, hummus and crisp Armenian air-dried beef

Seared scallops with almond crumbs, hummus and crisp Armenian air-dried beef

By
From
New Middle Eastern Food
Serves
4 as part of a mezze selection
Photographer
Mark Roper

It’s important to use Arabic flatbread to make the crumbs for this recipe as they will be crunchier. Before you make the crumbs, dry the orange zest overnight or put it in a very low oven for 30 minutes. This will intensify the flavour.

Almond crumbs

Ingredients

Quantity Ingredient
40ml olive oil
80g whole blanched almonds
3 large garlic cloves, sliced
25g stale arabic flatbread, diced
20g sesame, toasted
1/2 orange, zested
sea salt
4 tablespoons olive oil
8 slices bastourma, shredded
12 scallops
1 cup watercress leaves
1 cup see method for ingredients, roughly torn
1 small purple onion, very finely sliced
sea salt and freshly ground black pepper
60ml Lemon–garlic dressing
200g Hummus with tahini
extra-virgin olive oil, for drizzling

Method

  1. Put the oil in a small saucepan and when it is hot, fry the almonds for 1–2 minutes, until they just start to colour. Add the garlic and pieces of bread and continue to fry, tossing everything around in the pan, so the mixture colours evenly to a rich golden brown. Tip into a sieve to drain off any excess oil, then put into a food processor and blitz to smooth crumbs. Scrape the crumbs into a bowl and stir through the sesame seeds and orange zest. Season with a little salt.
  2. Heat 2 tablespoons of the oil in a frying pan and fry the bastourma slices until crisp. Remove from the pan and drain on paper towel. Wipe the pan and add 2 more tablespoons of oil. When it’s smoking hot, add the scallops and let them sit in the pan for 45 seconds without moving them. Turn them over and leave them for 30 seconds. Now add the crumbs to the pan and roll the scallops around to coat them in the mixture. Carefully remove the scallops from the pan and put them on paper towel.
  3. In a large mixing bowl, toss together the watercress, lettuce, onion and bastourma. Season lightly with salt and pepper, pour on the dressing and toss well.
  4. To serve, spoon three walnut-sized blobs of hummus on each plate and place a scallop on top of each blob. Divide the salad among the plates, creating a little mound in the centre of each plate. Drizzle with a little extra-virgin olive oil.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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