1/4 cup olive oil
3 garlic cloves, thinly sliced
1 Spanish onion, thinly sliced
1 teaspoon ground cumin
½ teaspoon cayenne pepper
½ teaspoon ground cinnamon
1 teaspoon smoked paprika
4 vine ripened tomatoes, chopped
1 tablespoon caster sugar
400g fresh scallops, roe removed
crème fraiche, to serve
salmon roe, to serve
8x15 cm round flour tortillas, chargrilled
for the salsa
1 Lebanese cucumber, chopped
½ green apple, chopped
juice of 1 lime
Heat oil in a saucepan over medium heat. Add the onion and garlic and cook, stirring for 3-4 minutes or until fragrant and the onions start to soften. Stir in the spices and cook for a further 30 seconds. Add the tomatoes and sugar and stir to coat. Season and cover with a lid and reduce the heat to low. Simmer for 10-12 minutes or until the tomatoes are tender. Remove from the heat and set aside.
Meanwhile, to make the salsa, toss the cucumber, apple and lime juice together in a bowl. Season and toss with 1 tablespoon of olive oil.
Heat a large frypan over high. Season the scallops and brush with remaining oil. Cook for 30 seconds each side until golden yet opaque inside.
To serve spread a little tomato on the base of each taco. Divide the scallops on top. Garnish with cucumber and apple salsa, crème fraiche and salmon roe.