This week’s Charity Chomp is brought to you by Jersey Action Against Rape (JAAR), which provides long-term counselling and support to survivors of sexual violence.
It was shared by Daniel Bracewell of St. Aubin based restaurant, Bracewells, for the charity’s ‘Recipe and Walk’ book, which brings together islanders’ favourite tasty treats and whimsical walks.
“Jersey scallops have always been a favourite with customers at Bracewell’s Restaurant,” he said. “This recipe is quick, easy and locally sourced. Enjoy!”
(Serves two)
Daniel’s Jersey Scallops
Served with raw salad (carrots, cucumber, ginger and cherry tomatoes)
Ingredients
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Eight large scallops, shelled
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Vegetable oil for frying
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½ cucumber, cut in half lengthways, then thinly sliced, (about 1mm)
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½ carrot peeled, and finely chopped or shredded
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2g fresh root ginger, peeled, and finely chopped or shredded
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10 cherry tomatoes, cut in half, seasoned with salt and pepper
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2 tablespoons olive oil
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One lemon
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Chopped parsley to garnish
Method
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Combine the prepared cucumber, carrots, ginger and tomatoes in a bowl.
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Add the olive oil, juice from half of the lemon, and salt and pepper. Mix well, set aside.
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Heat a little vegetable oil in a frying pan.
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Season the scallops with salt and pepper.
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Add the scallops to the hot oil. Fry one side for about 1 minute until just browning then turn scallops over to cook the other side, in the same way.
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Place half the salad on each plate, arrange four scallops over the top of each salad. Sprinkle with the chopped parsley. Serve with a slice of lemon each.
DONATE…
Remember, there’s one key rule with Charity Chomp… if you think it’s delicious, donate!
Click HERE to support Jersey Action Against Rape (JAAR).
…And why not treat yourself a copy of JAAR’s recipe book? It’s available in their shop.
This recipe first featured on Bailiwick Wellbeing, your free guide to wellness in work and island life to help you start the weekend – and week ahead – in the right way. Sign up now here.