12 wild scallops cut from shell and cleaned of muscle
4 cherry tomatoes, sliced 4 mm thick
1 large green chilli, cleaned of seeds and thinly sliced
2 cloves garlic, finely chopped
2 tablespoons extra virgin olive oil
1 bunch watercress, picked of all stem
3 medium radishes, sliced into matchsticks
90ml lemon dressing
20ml lemon juice
20ml red wine vinegar
1½ cloves garlic
1½ tablespoons Dijon mustard
½ tablespoons salt
80ml extra virgin oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make dressing, crush garlic with the salt and mustard to form a paste. A mortar and pestle is best for this. Add the vinegar and lemon juice and then the oils. Do not emulsify.
Clean the scallops of the small muscle (located at the bottom of the scallop) place back into the shell and store in a fridge.
In a bowl, mix together the sliced chilli, garlic and olive oil. Spoon a generous amount onto the scallops, place 2 slices of tomato on each scallop and then place the scallops onto an ovenproof tray.
Bake in an oven pre-set at 180°C for 5-6 minutes until just cooked. In a mixing bowl combine watercress, radish matchsticks and a generous amount of the lemon dressing.
Once scallops are cooked, remove from oven and quickly place an even amount of the salad on top of each scallop in its shell, spoon a little dressing over the salad.
Place a little watercress on the plate underneath the shells (to stop the shells sliding) and serve immediately.