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Cumin Seared Scallops with Wild Rabbit


12 scallops (roe on)
200g rabbit loin
400g fresh carrots
20g cumin seeds
20g coriander seeds
2 blood oranges, or an orange and a lemon
1 bunch coriander
Extra virgin olive oil
Lemon juice
100g pearl barley
50ml raspberry vinegar

Peel the carrots and cut into small wedges then blanch in boiling water for 3 minutes. Drain and cool. Next crush the coriander and cumin in a mortar, then tumble the carrots with the extra virgin olive oil. Roast for 20 minutes then cool.

Boil a pot of water and add the pearl barley, cook for 20 minutes, drain and cool.

In a hot pan, sear the rabbit loin and cook for approx 2-3 minutes on each side then rest. In another pan on a high heat sear the scallops, then sprinkle with cumin and season.

Make a salad with the carrots, coriander, barley and blood oranges and dress with the juices, vinegar and olive oil.

Serve the scallops and rabbit on top.