Warm Scallop and Prawn Salad with Beetroot and Rocket
(serves 4)
1 dozen frozen raw whole tiger prawns
1 bag rocket (about 2 cups loosely packed or about 70 grams)
1/2 cup pancetta, cubed
1 tbsp olive oil
1 tsp butter
2 dozen small scallops
2 cloves garlic, minced
3 medium beetroot, roasted and cubed
1 small log (about half a cup) goats cheese
1 tbsp pesto
1 tsp balsamic vinegar
juice of half a lemon
It’s an assembly job. Thaw the prawns in cold water and pat dry. Gird your loins and take the heads off the prawns, making sure to get the antennae as well. Scatter the rocket on a nice platter. In a heavy skillet, fry the pancetta till crisp, then set aside. Add the olive oil and butter to the skillet and cook the prawns until thoroughly pink, but not so long as to let them get tough. Remove from the skillet and set aside. Turn up the heat under the skillet and cook the scallops for about a minute on each side, till nicely browned, but again, not tough. Remove from skillet and set aside. Now fry the garlic gently, gently, just till soft but not browned.
Throw the beetroot cubes onto the rocket, then crumble the goats cheese over. It’s all very pretty now, like the Italian flag. Scatter over the scallops and prawns and pancetta, then whisk together the pesto, vinegar and lemon juice and drizzle it over all. Spoon up the garlic in its olive oil and butter bath and scatter it over top of all.
