Cumin seared scallops with wild rabbit

New Zealander Scott Anderson has worked in some of the southern hemisphere’s best hotels and restaurants and has been developing dishes for Marks & Spencer since 2003. He caters for parties and special events and runs cookery classes in Kent.

Serves 4

Ingredients

12 scallops (roe on)
200g rabbit loin
400g fresh carrots
20g cumin seeds
20g coriander seeds
2 blood oranges, or an orange and a lemon
1 bunch coriander
Extra virgin olive oil
Lemon juice
100g pearl barley
50ml raspberry vinegar

Method

Peel the carrots and cut into small wedges then blanch in boiling water for 3 minutes. Drain and cool. Next crush the coriander and cumin in a mortar, then tumble the carrots with the extra virgin olive oil. Roast for 20 minutes then cool.

Boil a pot of water and add the pearl barley, cook for 20 minutes, drain and cool.

In a hot pan, sear the rabbit loin and cook for approx 2-3 minutes on each side then rest. In another pan on a high heat sear the scallops, then sprinkle with cumin and season.

Make a salad with the carrots, coriander, barley and blood oranges and dress with the juices, vinegar and olive oil.

Serve the scallops and rabbit on top.

Shopping guide

Head to the Middle Market for hand-dived scallops from Shellseekers, rabbit loin from Furness Fish & Game and a huge selection of fruit, vegetables and herbs at Turnips. Blood oranges are only available in the Winter months so use an orange and a lemon if you can’t source them in the Market. Spice Mountain in the Jubilee Market will have cumin and coriander seeds.