Greek Salad smoothie with liquorice scallops

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Ingredients:

1 punnett of cherry tomatoes, cut tomatoes in half
2 baby cucumbers
1/4 red onion
150g fetta
20g Dill
1 clove Garlic
150g Creme fraiche
30mls red wine vinegar
50 mls Olive oil
12 scallops with the roe off
100g Liquorice (round and soft)

Method:

To make Greek salad smoothie, peel and remove seeds from cucumbers and roughly chop. Cut cherry tomatoes in half and peel and chop red onion. Place in a bowl and add sliced garlic clove, red wine vinegar, olive oil, chopped dill, feta and salt to taste. Allow to marinate for 24 hours in the fridge.

In a liquidizer, blend the marinated Greek salad until smooth. Pass through a fine sieve, then whisk through the creme fraiche until incorporated well. Set aside in fridge until ready to service. Check for salt.

Cut the liquorice in thin round slices. Take a scallop and make a pocket on the side. Insert a slice of the liquorice into each pocket of the scallop.

To cook, take a frying pan and make hot. Add enough cooking oil to cover the pan. Place scallops in, and caramelize only on one side.

Finish with sea salt and serve in a bowl with Greek salad smoothie.

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