Wild scallops with watercress and radish salad

RECIPE BY ROBERT MARCHETTI FROM ICEBERGS, BONDI

SERVES 4 AS A STARTER

12 wild scallops, on the shell (see note)

1 large green chilli, seeded and thinly sliced

2 garlic cloves, finely chopped

2 tablespoons extra virgin olive oil

4 cherry tomatoes, cut into 4 mm (¹/₈ inch) thick slices

1 bunch watercress, picked

3 radishes, sliced into matchsticks

90 ml (3 fl oz) lemon dressing

LEMON DRESSING

1½ garlic cloves

2 teaspoons salt

1½ tablespoons dijon mustard

1 tablespoon red wine vinegar

1 tablespoon lemon juice

4 tablespoons extra virgin oil

Preheat the oven to 200°C (400°F/Gas 6). For the dressing: Use a mortar and pestle to crush the garlic with the salt and mustard to form a paste. Add the vinegar and lemon juice and then the oil. Do not emulsify.

Cut the scallop from the shell, keeping the shells. Clean the scallops of the small muscle located at the bottom of the scallop, then return each scallop to its shell.

Mix together the chilli, garlic and olive oil. Spoon a generous amount onto the scallops, place slices of tomato on each scallop, season with salt and pepper, then place the scallops onto a baking tray. Bake for 5–6 minutes until just cooked.

Combine the watercress, radish matchsticks and a generous amount of the lemon dressing in a bowl.

Once the scallops are cooked, remove from the oven and serve immediately with the salad. Place a little watercress on the plate underneath the shells (to stop the shells sliding).

Wild scallops are available seasonally from Tasmania however you can also use farmed scallops as a subtitute, which are available all year round.