Vine- Ripened Tomato Filled with Grilled Tiger Prawns, and Sea Scallops, Embossed with Wild Greens and a Spicy Miso Dressing

Ingredients

4 vine-ripened tomatoes
1 lime, juiced
2 cups mixed greens
12 tiger prawns, peeled, de-veined
4 sea scallops
1 tbsp sesame oil
Sea salt/ fresh cracked pepper

Dressing

2 tbsp light miso paste
1 tbsp light soy sauce
1 tsp sambel olek (chilli paste)
sea salt/ fresh cracked pepper
1 lemon, juiced + zest
1 tbsp honey
2 tbsp water

Method

• Prepare the dressing; simply place all the ingredients in a bowl, whisk and put aside
• Prepare the tomatoes; slice the base approx 1/8 inch across so the tomatoes sit on the plate. Slice across the top of the tomato about ¼ of an inch down . Hollow out the tomato with a spoon and remove the flesh inside. Discard the flesh. Put aside
• Preheat a grill or BBQ. Place prawns, scallops, seasoning, lime juice, and sesame oil in a bowl. Toss, and place onto a grill.
• Grill each side until firm and done. Approx 1-2 minutes on each side. Cool.
• Place the greens in a bowl, toss with dressing, and place into the cavity of each tomato.
• Top with 3 prawns and 1 scallop.
  
  
  Serves 4
  Carb count: 4 g per serving
  
  

Recipes created by Executive Chef Frank Abbinante