Served with larb salad and roasted rice powder.
24 large sea scallops (roe on)
1 bunch fresh thyme sprigs (washed)
200g caster sugar
1 Granny Smith apple (peeled, cored and thinly sliced)
2 bunches fresh watercress
100g macadamias (roughly chopped)
In a small saucepan, heat butter, sugar, sliced apple and half the thyme (roughly chopped), until a caramel consistency is reached.
Heat a heavy bottom frying pan till very hot, and seal the scallops on both sides, then set aside.
Toss watercress and macadamias together and place in a small pile in the centre of each plate.
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.