Scallop Mi-Cuit, Heirloom Tomato Salad, Watermelon Charred Tomato Gazpacho
The umami from the scallops and the tanginess from the tomato salad blends well to whet your diners' appetites. The watermelon gazpacho provides a refreshing aftertaste to the dish, with Hellmann's Charred Tomato and Capers Dressing giving the dish a hint of charredness.
Ingredients
Scallop Mi-Cuit, Heirloom Tomato Salad, Watermelon Charred Tomato Gazpacho
−
+
$0.0
Scallop Mi-Cuit
Scallop
/g
300.0 g
0%
Lemon Zest
/g
2.0 g
0%
Extra Virgin Olive Oil
/g
15.0 g
0%
Sea Salt
/g
2.0 g
0%
Watermelon Charred Tomato Gazpacho
Hellmann’s Charred Tomato and Capers Dressing
/g
100.0 g
0%
Points
Watermelon Juice
/ml
300.0 ml
0%
Knorr Lime Flavoured Powder 400g
/g
10.0 g
0%
Points
Anchovies, chopped
/g
20.0 g
0%
Extra Virgin Olive Oil
/ml
200.0 ml
0%
Sea Salt
/g
2.0 g
0%
Heirloom Tomato Salad
Heirloom Tomatoes, blanched and peeled
/g
400.0 g
0%
Rocket Leaves, washed and pat dry
/g
40.0 g
0%
Basil, washed and pat dry
/g
10.0 g
0%
Extra Virgin Olive Oil
/g
40.0 g
0%
Sea Salt
/g
4.0 g
0%
/
Scallop Mi-Cuit
-
Scallop 300.0 g
-
Lemon Zest 2.0 g
-
Extra Virgin Olive Oil 15.0 g
-
Sea Salt 2.0 g
Watermelon Charred Tomato Gazpacho
-
Watermelon Juice 300.0 ml
-
Anchovies, chopped 20.0 g
-
Extra Virgin Olive Oil 200.0 ml
-
Sea Salt 2.0 g
Heirloom Tomato Salad
-
Heirloom Tomatoes, blanched and peeled 400.0 g
-
Rocket Leaves, washed and pat dry 40.0 g
-
Basil, washed and pat dry 10.0 g
-
Extra Virgin Olive Oil 40.0 g
-
Sea Salt 4.0 g
Preparation
-
Scallop Mi-Cuit
- Sear scallops in a pan till medium and set aside.
- Slice them into 3 slices and drizzle with extra virgin olive oil, lemon zest and sea salt.
-
Watermelon Charred Tomato Gazpacho
- Mix well ingredients except olive oil in a mixing bowl.
- Slowly whisk in olive oil once mixture is well mixed.
- Set aside.
-
Heirloom Tomato Salad
- In a mixing bowl, mix well all the ingredients and set aside.
- Plate and assemble.
