Ingredients
24 large roe on sea scallops
1 bunch fresh thyme sprigs(washed well)
200g butter
200g caster sugar
1 granny smith apple (peeled, cored and thinly sliced)
2 bunches fresh watercress
100g macadamias(roughly chopped)
Method
In a small saucepan, heat butter, sugar, sliced apple and half the thyme roughly chopped, until it turns to a medium caramel.
Heat a heavy bottom frying pan till very hot, and seal
the scallops on both sides, then set aside.
Toss watercress & macadamias together and place a small pile
in the centre of each plate.
SERVE (serves 4)
Before serving, toss scallops through the caramel, and arrange on top of the salad, drizzling a little sauce around the edges.
Garnish with lime wedges and remaining thyme sprigs.
Recipe provided by Point Restaurant & Bar