Scallops and Prawns with Celery and Herb Salad, Grapefruit and Celery Leaf Pesto
15ml - 30ml (1- 2 tbsp) extra virgin olive oil
210g – 420g (16 - 32) scallops (remove brown intestinal tract)
160g – 320g (8 - 16) peeled and deveined prawns
Celery Herb Salad
½ tsp flaky salt
1/8 tsp freshly ground black pepper
400g (3 small) grapefruit (peeled and cut into small wedges)
40ml Celery Leaf Pesto
additional extra virgin olive oil to drizzle
Place a heavy-based pan over a medium-high heat and heat till hot.
Place scallops in a bowl add some oil and toss to coat in oil. Add just enough scallops to pan without overcrowding pan and cook for 1 minute or until lightly browned on one side. Turn over and cook for a further 1-1½ minutes or till scallops are lightly browned on second side. Remove from pan to a clean tray and cover with a heavy tea towel to keep hot while you cook the remainder of the scallops.
Place prawns in a bowl add some oil and toss to coat in oil. Add prawns to the same pan and cook as scallops were cooked. Transfer to tray with scallops and season with salt and pepper.
Place Celery Herb Salad on serving platter or plates and arrange scallops and prawns with grapefruit on top. Top with Celery Leaf Pesto and drizzle with additional oil.
Celery Herb Salad
130g (2 stalk) celery (cut in half lengthwise and very thinly sliced on the angle)
2-3 (¼ cup) spring onions (thinly sliced on the angle)
¼ cup dill leaves
¼ cup tarragon or chervil leaves
2 tbsp finely sliced chives
Into a medium-sized bowl place celery, spring onions, dill, tarragon and chives. Toss to combine.
Celery Leaf Pesto
This recipe requires tender pale celery and generally the amount required is equivalent to leaves from the heart of 1 whole celery.
18g (2 tbsp) pine nuts (lightly toasted)
½ clove garlic (peeled)
30g (3/4 cup) Italian parsley leaves (roughly chopped)
50g (1½ cups) tender young celery leaves (roughly chopped)
1/8 tsp flaky sea salt
125ml (½ cup) extra virgin olive oil
15g (2 tbsp) freshly grated, firmly packed Parmesan
5g (1 tsp) finely grated lemon zest
15ml (1 tbsp) lemon juice
Place pine nuts, garlic, parsley, celery leaves and salt into a food processor fitted with a metal blade. Process till roughly chopped and combined. Scrape down sides of bowl.
With food processor running slowly drizzle in oil.
Add Parmesan, lemon zest and juice and pulse to combine.
Season to taste.
Refrigerate for up to 3 days or freeze for up to 3 months.
Serve chilled or at room temperature.