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Clemengold and scallop salad

A recipe from

Clemengold glazed scallops, with fennel and grapefruit salad

Easy: 20 minutes

Serves: 2

2 grapefruits
2 clemengolds
1 fennel bulb, thinly sliced
4 sprigs of fennel leaf
10 sprigs of fresh mints
2 Tbsp. (30ml) butter
1 Tbsp. (15ml) olive oil
10 scallops
Juice of 1 clemengold, approx. (60ml)
Salt and pepper for seasoning

Peel the grapefruits and clemengolds and slice into thin rounds, arrange them on a round platter overlapping, top with slithers of baby fennel, fennel leaf and fresh mint.

Heat butter and olive oil in a large frying pan over a high heat. Sear the scallops for 2 minutes on each side until golden brown, add the clemengold juice and remove from the heat. Place the scallops on top of the layered salad and pour over the pan juices. Season and serve immediately.

Clemengold pork with Thai style salad

Easy: 45 minutes

Serves: 2


2 Tbsp. (30ml) olive oil
2 Tsp. (10ml) smoked paprika
1 Tbsp. (15ml) soya sauce
1 Clemengold, zested
500g pork fillet

Salad ingredients
½ baby red cabbage, thinly sliced
½ baby cabbage, thinly sliced
2 baby carrots, thinly sliced
1 clemengold, sliced
5 red salad onions, thinly sliced
50g instant noodles, toasted
25g sunflower seeds, toasted
25g flaked almonds toasted

1 Tbsp. (15ml) soya sauce
1 Tsp. (5ml) fish sauce
½ Tsp. (2.5ml) sesame oil
Juice of 1 clemengold
¼ cup (60ml) chicken stock
1 Tbsp. (15ml) sesame seeds, toasted

Mix together the olive oil, smoked paprika, soya sauce and clemengold zest and marinade the pork fillet.

Preheat the oven to 180°c. Heats a large pan over high heat, brown the pork fillet on all sides and place into an ovenproof dish. Cook the pork fillet for 20 minutes in the oven or until the pork is cooked through. Remove from the oven and set aside to rest for 5 minutes, and then slice.

To make the dressing, mix together all the dressing ingredients.

Place the thinly sliced cabbage, carrot, clemengold slices and red salad onions onto a serving dish, top with slices of pork fillet and drizzle over the dressing, top with toasted noodles and seeds and serve immediately.