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Seared Scallop and Prawns on Cucumber Salsa

Servings 2



  • 1 Japanese cucumber peeled & diced
  • 1/2 to mato diced
  • 1/2 med red/yellow pepper diced
  • 1 small shallot finely chopped
  • juice of 1 lime
  • 1/4 tsp sugar
  • salt and pepper to taste
  • cayenne pepper to taste

Seared Scallops

  • 2 large scallops
  • 4 large prawns/tiger prawn peeled and cleaned
  • 2 tbsp oil
  • Chopped spring onion to garnish


  • Place all the ingredients for salsa in a bowl, toss to combined.
  • Season with cayenne pepper, salt, and pepper to taste.
  • Chill in fridge until ready to use.
  • Pat dry prawns and scallops, season generously with salt and pepper.
  • Heat pan on med high and add oil.
  • When pan is smoking, add scallops and prawns.
  • Cook prawn for 1-2 mins each side.
  • Allow scallops to sear for 2-3 mins on each side without moving it to get that nice golden brown colour.
  • Serve on a bed of prepared salsa, and garnish with some chopped spring onions.