BBQ scallops with grilled carrot, almond and dill salad – Broighter Gold Rapeseed Oil

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BBQ scallops with grilled carrot, almond and dill salad

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BBQ scallops with grilled carrot, almond and dill salad

Ingredients:

  • 12 scallops
  • 4 medium carrots
  • 2 tablespoons Broighter Gold rapeseed oil
  • ½ red onion, finely chopped
  • 50g toasted flaked almonds
  • Handful parsley and coriander
  • Few sprigs fresh fennel or dill ( omit if you can’t get it)
  • 4 sprigs fresh mint
  • 50ml Broighter Gold Thai oil ( it’s quite spicy so use half regular oil if you want to cool it down)
  • 1 teaspoon miso ( or 2 teaspoons soy)
  • Juice 1 lime

 Method:

  1. Scrub the carrots and cut in half. Place on a sheet of foil and sprinkle with sea salt and a tablespoon of the oil.
  2. Gather up and cook in the oven until soft.
  3. Allow to cool, and brush them and the scallops with the remaining tablespoon of oil and season the scallops with sea salt.
  4. Place on BBQ, cook scallops for about 2 minutes each side and the same for the carrots.
  5. Remove mint and fennel from sprigs and chop. Chop the parsley and coriander. Mix with the lime juice, Thai oil and almonds.
  6. Spoon over the carrots and serve the scallops on the side.

 

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