Short of time but still want a great midweek treat? The Scottish City Chef of the Year has a recipe to fit the billIF YOU don't know any divers, get your king scallops from a reputable fishmonger. Golden or white beetroot, which will
be available soon, have all the flavour of the purple variety.
Serves six12 scallops; (and for the salsa) 1 tsp olive oil; 250g cooked beetroot, diced; 1 tsp cumin seeds; 1 tsp each coriander, chervil and chives, all chopped; 1 tbsp shallot or red onion, finely chopped; salt and pepperWarm the cumin seeds in a pan. Mix the salsa ingredients in a bowl and set aside. Take the scallops out of the fridge about ten minutes before cooking. Heat a good non-stick pan until very hot. Lightly rub each scallop with olive oil and place in the pan for 40 seconds, then turn over for 30 seconds. Turn off the heat and leave in the pan for a minute while you arrange your plates with the salsa. Serve with salad leaves.
• Jacqueline O'Donnell is head chef at The Sisters restaurants in Glasgow's West End (
www.thesisters.co.uk)
The full article contains 206 words and appears in Scotland On Sunday newspaper.
