Warm salad of sauteed scallops with crème fraiche, chilli and potato farl

hellomagazine.com

Serves 4

Ingredients

4 Rankin Selection Potato Farls
1 tbsp softened butter
1 tbsp light olive oil
250g fresh queenie scallops or raw tiger prawns (or use a mixture)
2 handfuls rocket leaves
Good squeeze fresh lime or lemon juice
2 tbsp sweet chilli sauce
1 red chilli, seeded and sliced
4 tbsp crème fraiche

Method

Preheat the grill to medium and lightly toast the potato farls on both sides, then spread each one with butter and cut into slices.

Meanwhile, heat the olive oil in a large non-stick frying pan and quickly sauté the queenie scallops and/or prawns until nicely caramelized. Season to taste and remove from the heat.

Divide the slices of potato farls among the plates and scatter over the rocket. Add the seared queenie scallops and/or prawns. Mix the lime or lemon juice into the chilli sauce and use to drizzle on top. To serve, sprinkle the red chilli on top and finish each one with a tablespoon of crème fraiche.

This recipe has been created by Paul Rankin using his Rankin Selection bread range.

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