Seared Sea Scallops

Seared Sea Scallops


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.

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