In search for a summer meal? Well, there’s nothing better than scallops carmelised with sesame oil. A succulent and light alternative to meaty meals. Buckwheat roasted with shallot and pumpkin seeds is a delicious companion to sesame fried scallops.

To prepare meal for two:
100g of white buckwheat
8-10 scallops (fresh or frozen)
1 medium shallot onion
a handful of pumpkin seeds
1 tbsp of sesame oil
2 tbsp of white sesame seeds

Cook  buckwheat according to the instructions on the packaging. When ready drain well from water and fry with chopped shallot, then season with coarse pepper and sea salt and add the pumpkin seeds.
Meanwhile dry the scallops with paper towel (especially when defrosted) and sprinkle them with sesame oil and sea salt. Following this dip the scallops in sesame seeds. Heat a heavy bottomed pan and fry them for about 5 mins until tender and carmelised. Leave to rest for a minute before serving.

TIP: 1. do not overdose with sesame oil, otherwise scallops will tend to burn rather than fry.
2. fry scallops on both sides in total time approx 5 mins.
3. to perfectly fry the onion with the buckwheat, start with lightly frying the shallot with a glug of olive oil and when softened, add cooked buckwheat and toss all together. Finally  add the pumpkin seeds.

Enjoy!