As the bees buzz and the flowers bloom, bring the garden into the kitchen with this delight of the season.

Recipe and Styling Natalia Homan | Photograph Brendan Homan

Nasturtium, scallop, beetroot & caper salad with honey vinaigrette
serves 4 as shared entree

12 scallops, roe on
1 tbsp olive oil
8 nasturtium flowers and 12 leaves
12 baby beetroot or 4 regular, golden beetroot if available
2 baby cucumber
16 capers

for vinaigrette
1 tbsp honey
1 tbsp dijon mustard
1 tbsp apple cider vinegar
4 tbsp extra virgin olive oil
sea salt & cracked black pepper

Steam the beetroot until tender and remove the skins while still warm (they slip off easily when gently rubbed). If using regular-sized beetroot, slice into rounds. Place the honey, mustard and vinegar into a small bowl. Drizzle in the olive oil while whisking continuously to form a vinaigrette. Season to taste with salt and pepper. Slice the cucumber thinly lengthwise.

Heat a medium sized non-stick frypan over medium-high heat. Place the scallops into a small bowl, add the olive oil and season with salt and pepper. Place the scallops in the frypan and cook for 1 minute per side.

To plate, arrange the scallops, beetroot and cucumber on a serving plate. Sprinkle over the capers. Add the nasturtium flowers and leaves, tearing some of the flowers into individual petals. Season with salt and pepper and drizzle with the vinaigrette.

 

This recipe first appeared in the October 2020 issue of SALIFE magazine.