METHOD
Prepare garnish of carrot and cucumber with julienne peeler and set aside. Prepare wasabi mayonnaise – place mayonnaise in small mixing bowl and add wasabi to taste, place in piping tube and set aside.

Preheat frypan (non stick preferred) on medium heat, drizzle rice bran oil in pan and place scollops in pan. (Scallops cook generally the same as salmon – when the scollop is opaque half way is when you flip to the other side). Generally scallops cook for around 5 mins each side (depending on thickness).

Once you have flipped the scallops to cook on the reverse side prepare you plates – using piping bag place wasabi mayonnaise in design on plate. Add garnish and lemon wedge.

Remove scallop from pan and place on plate (add a little more wasabi mayonnaise to top) sprinkle with nigella seeds and serve immediately.

*Recipe serves 4

**Do not leave scallops unattended – overcooking scallops will make them chewy**