This recipe is from the team at NZ House & Garden magazine.

A great contrast of tastes and textures combine in this dish of pan-seared scallops nestled into a creamy spread, topped with a fresh, crisp cucumber salad and smoky paprika oil.


Prep: 20-30 minutes | Cook: 10 minutes | Serves 4


Smoked paprika oil

¼ cup extra virgin olive oil

1 tsp smoked paprika

½ tsp chilli powder

Seared scallops

500g scallops

1 Lebanese cucumber, thinly sliced

2 radishes, thinly sliced

2 spring onions, thinly sliced

Juice of 1 lemon

1 tsp lemon zest, finely grated

1 clove garlic, crushed

250g creme fraiche

2 tbsp capers, drained, to garnish

Few sprigs fresh dill, to garnish


Smoked paprika oil: Warm the oil taking care not to let it boil then put in a small bowl with the paprika and chilli powder. Set aside for 20-30 minutes to infuse then strain through a coffee filter or a sieve lined with a paper towel.

Seared scallops: Pat the scallops dry with paper towels. Heat a frying pan over medium-high heat. Add enough oil to just coat the bottom of the pan. When the oil is sizzling hot, cook the scallops in 2-3 batches, so the pan is not overcrowded. Sear the scallops for 1-2 minutes on each side until a golden crust forms. Remove to a plate.

Put the cucumber, radishes, spring onions and lemon juice in a bowl. Season with salt and pepper and toss to combine.

Mix the lemon zest and garlic into the creme fraiche and season with a little salt. Spread the creme fraiche over a large serving plate. Arrange the scallops on top then scatter with the cucumber salad.

Drizzle with the smoked paprika oil and garnish with capers and dill.