Name: Pan Fried Scallops, Dukkah and Roast Winter Veggies
Prep time: 20 min
Cook time: 1 h
Yield: 4
Ingredients: 500g scallops Extra virgin olive oil Butter Vegetables 1 large, sweet potato 2 large beetroots ¼ pumpkin Puree 2 cups cooked white beans 2 tablespoons lemon juice 3 garlic cloves, peeled 2 tablespoons dukkah Sea salt and pepper &nbsp; Where to buy The Fish Man Constitution Dock Fresh Fish Mures Tasmania Wilson’s Seafoods Factory Outlet Tasmanian Gourmet Seafoods Mures Fishing - outlet Ashmores Southern Fish Markets Kyeema Seafoods The Horny Cray Lobster Shack Tasmania Stanley Seafood Sales Peter and Una Seafoods

Method

Heat oven to 180ºC.

Bake winter vegetables

Lightly coat sweet potato, pumpkin and beetroot in oil. Place on a baking tray and bake for approx. 45 minutes, until cooked through.

Bean puree

In a food processor, combine garlic, white beans, and lemon juice with a splash of olive oil and a pinch of salt and pepper. Blitz until smooth.

Scallops

Heat a heavy-based frying pan to a medium-high heat and add a splash of olive oil. Without crowding the pan, pan fry the scallops until they are golden brown on either side. This will only take 1-2 minutes, so make sure everything is ready before you start cooking.

Season with sea salt and serve with the sliced sweet potato, pumpkin, beetroot and puree, a sprinkle of the dukkah, and a splash of extra virgin olive oil.