Out to a long lunch


A long lunch for a long weekend!

Dudes pesto presto scallops

Dudes pesto presto scallops perfect for a long lunch

This is an edited extract from Keto for Life by Mark Sisson, published by Hardie Grant Books, RRP $29.99 and is available in stores nationally.

Serves: 2

Prep: 20 mins

Cook: 5 mins

  • 1 bunch fresh basil, leaves picked
  • 1/2 cup pine nuts
  • 1 Tbsp fresh lemon juice
  • 1/3 cup extra- virgin olive oil or avocado oil
  • 2 ounces (56.70 g) firm aged cheese, grated
  • 1/2 onion, peeled
  • 1 pound (453.59 g) sea scallops
  • 1 Tbsp salted butter

In a blender, combine the basil leaves, pine nuts, lemon juice, olive oil, cheese and onion and puree to blend. Transfer to a bowl.

Rinse the scallops in warm water and pat them dry thoroughly with a paper towel. This helps them sear rather than steam.

In a large cast-iron skillet, heat the butter over medium-high heat. Swirl the butter evenly in the pan. Carefully arrange the scallops in the skillet so one of their flat surfaces is directly touching the pan. Sear for 1 and a half minutes. Carefully flip the scallops and cook the other side for 1 and a half more minutes. They should have a golden crust and be translucent in the centre.

Drain the scallops in a sieve, then transfer them to the pesto bowl. Toss to coat the scallops well, then serve.

More recipes:

Spiced chicken and mango salad

Spiced chicken and mango salad

Recipe and image courtesy of Australian Mangoes | mangoes.net.au

Serves: 4

  • 1 large free range chicken breast (preferably with skin on)
  • 1 tsp Chinese five spice
  • Drizzle of olive oil
  • 2 spring onions, washed, trimmed and finely sliced
  • Small handful of freshly picked coriander, washed, dried and roughly chopped
  • 1/2 a ripe Aussie mango, peeled, cut into chunks
  • Juice of one lime
  • Small handful of macadamia nuts, roughly chopped
  • Handful of pea shoots or watercress
  • 1 little gem or small iceberg lettuce, washed and roughly chopped

Cut the chicken breast into bite-sized pieces and pop into a bowl with the five spice, mix so the spice covers all of the chicken.

Heat the olive oil over a high heat in a medium sized pan and once hot, add the chicken and cook until browned all over. Once cooked, remove the chicken from pan and set aside.

In a large mixing bowl, bring together the spring onions, coriander, mango, lime juice, macadamia nuts, pea shoots (or watercress), lettuce and finally the cooked chicken.

Toss to combine and serve immediately to enjoy your long lunch.