Cumin seared scallops with wild rabbit

Serves 4

Ingredients

12 scallops (roe on) from Shellseekers Fish & Game

200g rabbit loin

400g fresh carrots from Only Organics

20g cumin seeds

20g coriander seeds from Spice Mountain

2 blood oranges, or an orange and a lemon

1 bunch coriander

Extra virgin olive oil from

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.