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2-4 as an appetizer
Lior Lev Sercarz
Prepare the tahina sauce.
In a bowl combine the tomatoes with the lemon segments, lemon juice, olive oil, and pierre poivre. Season with salt to taste.
Coat the scallops on both sides with the za'atar. Heat some olive oil in a pan until lightly smoking. Sear the scallops for about 1 minute on each side and then lower the heat and cook for another minute on each side.
Spread the tahina sauce on the bottom of a serving dish and top with the seared scallops. Spoon the tomato salad around and garnish with torn mint leaves. Enjoy