(serves four for lunch, or as a dinner starter)
1 tbsp olive oil, chilli infused if you like spice
1 lb sea scallops, muscle removed (and roeless, if you’re me)
handful cilantro (coriander), handful parsley, chopped
6 small beetroots, roasted, peeled and quartered
however much goats cheese you like, flavored or not
juice of half a lemon
sea salt and pepper to taste
more olive oil for drizzling
Heat the oil in a skillet and quickly sear the scallops over very high heat, turning frequently with tongs and trying not to break them up (but it’s not a crime if you do). When they are just cooked through (perhaps 3 minutes), pop them into a large-ish bowl, pouring any extra olive oil over them. Throw in the herbs and the beets and mix well, then crumble the goats cheese over top. Drizzle with the lemon juice, sprinkle with salt and pepper and drizzle over the oil. Toss lightly. This is perfect with baguette slices, lightly toasted.
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(makes one)
nice serving whole-grain baguette, sliced in half lengthwise
large handful (perhaps half a bunch or bag) fresh watercress, washed and spun dry
slathering Somerset butter
Open up that bread, butter it generously, and pile on the watercress. Of course you could add egg salad, or ham, or smoked fish to this sandwich, but it’s lovely on its own!
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