Healthy Biltong Recipes by Gary O’Hanlon
#1 Biltong & Scallop Surf-N-Turf with Gingery Courgettes
IngredientsServes two for main course or four as canapés.
2 courgettes, cut into 12 slices
1 large finger of ginger, peeled and grated
50ml of vegetable oil
3 knobs of butter
Juice of ½ lemon
Fine sea salt and pepper to taste
Mix the oil and ginger together and brush is over the courgettes and set aside for at least one hour. Season the scallops and the marinated courgettes with fine sea salt and ground white pepper.
Heat two heavy based non-stick frying pans until smoke point. Add a drizzle of vegetable oil to each pan. Add the scallops to one and the courgettes to the other. Cook until golden and then turn and repeat. Once the courgettes colour on each side, remove and set on kitchen paper to drain off excess oil.
When the scallops are golden on the second side add in the lemon juice and the butter. Once the butter foams, baste it over the scallops for 20 seconds. Remove the scallops and then add the Biltong to the butter and toss it over a high heat for 20 seconds. Spoon onto kitchen paper to drain off excess butter.
To Serve, divide the Biltong amongst the courgettes and top with the scallops.
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