Chargrilled cajun spiced king scallops with redyellow pearl tomatoes

It maybe one of the world’s smallest tomatoes but they are great for making salsas, cocktails and cocktail sauces.

Serve 4 Prep time 7 minutes
Cook time 5 minutes

Pearl tomatoes-pineapple-lychee salsa
30g pearl tomatoes
10g shallots
3g parsley leaves
45g fresh lychees
30g Sarawak pineapples
2 tsp malted vinegar

4 king scallops (with shell)
1 tbsp Cajun spice
pinch rock salt and pepper
2 tsp olive oil

• Slice pearl tomatoes into halves. Then, thinly slice the shallots and soak them in ice water. Next, slice the parsley leaves into fine shreds. Combine all ingredients together and set the salsa to chill in the fridge.
• Season the king scallops (set aside the shells) with Cajun spice, rock salt and pepper. Heat up a non-stick pan with olive oil till hot. Pan-sear the scallop for 30 seconds on each side.
• Meanwhile, clean the king scallop shells. Remove the salsa from the fridge. Fill the shell with seared scallops and salsa.

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