
Grilled Prawn & Calamari
With lime and palm sugar dressing, avocado and Asian leaves, peanut and sesame.
24 large sea scallops (roe on)
1 bunch fresh thyme sprigs (washed)
200g butter
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.
With lime and palm sugar dressing, avocado and Asian leaves, peanut and sesame.
One of Guy Grossi's most popular dishes.
"To give the prawns the best, juiciest, charred flavour, I always cook them quickly in a smoking-hot...