Cumin Seared Scallops with Wild Rabbit
12 scallops (roe on)
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.