Gordon Ramsay's Scallops with halloumi, caper and raisin vinaigrette recipe
Sweet scallops and salty halloumi create the perfect balance for a delicious and light seafood dish on the F Word, using High Weald Dairy's halloumi made by Gordon at the Dairy in December 2009 (further details).
Serves 4

Ingredients
250g halloumi (preferably made from sheep’s milk)
8 large fresh scallops, roe removed
50g plain flour, seasoned with a little salt and black pepper
3 eggs, beaten
150g panko breadcrumbs
1-2 tbsp olive oil for frying

For the vinaigrette:
120ml water
100g capers, rinsed and drained
100g golden sultanas
1 tsp white wine vinegar

To garnish:
Mixed salad leaves
Sea salt
Freshly ground black pepper

Method: How to make Gordon’s scallops with halloumi, caper and raisin vinaigrette
1. To prepare the vinaigrette, pour the water into a small saucepan, add a pinch of salt and bring to the boil briefly. Add the capers and sultanas to the pan and return to the boil. Tip into a blender or food processor, add a teaspoon of white wine vinegar and blend to a puree. Transfer to a bowl and set aside.
2. Cut the halloumi into thin slices (approximately 1cm thick). Select a round cutter that is a slightly smaller than the size of the scallops and use to cut out 16 rounds of halloumi.
3. Slice the scallops horizontally into 2 equal disks (approximately 1cm thick). Select three similar sized shallow dishes. Transfer the seasoned flour into one, the beaten eggs into another and the breadcrumbs into the last dish. Dip the scallops first into the seasoned flour, then the egg and lastly into the breadcrumbs, ensuring that they are evenly coated.
4. Heat the olive oil in a frying pan. Add the halloumi to the pan and season with black pepper. Cook for a minute before turning. Add the scallops to the pan and cook for 1-2 minutes on each side (the breadcrumbs help prevent the scallops from overcooking).
5. Remove the scallops and halloumi from the pan and drain off the excess oil by resting on kitchen paper. The halloumi should be crisp and a light golden brown with a melting centre.
6. To serve, divide the scallops between four plates. Top each scallop with a small spoonful of caper and raisin dressing and then top with a round of halloumi. Arrange the mixed salad leaves in the centre and serve immediately.

Halloumi Cheese Salad
Prepare a salad using fresh lettuce, cherry toma toes, olives and diced apple, freshly chopped mint and a vinaigrette dressing. Dice a pack of Halloumi cheese in to cubes and lightly dry fry in a non stick pan to a golden brown. Toss onto the salad and serve immediately.

Halloumi Cheese Vegetarian Mixed Grill (also Delicious on the barbecue)
Cut a block of Halloumi into quite large cubes. Thread onto a skewer interspersed with cherry tomatoes, green peppers, olives and mushrooms. Place under the grill or over the barbecue until golden brown. Serve with a salad or brown rice.

Halloumi Cheese Omelette
Break three eggs into a bowl and beat lightly, sea son with salt, pepper and mint. Add a little butter to the pan, when it sizzles fry off some diced mushrooms, then add the egg mixture. Sprinkle half a pack of roughly grated Halloumi over the top and place under the grill for a few moments. Fold over and serve.

Stuffed Mushrooms
Beat 2 eggs together, add haifa pack of grated Halloumi, some pepper. finely diced tomatoes, a little cumin, dried mint, and garlic. Use this mix ture as a filling for some large mushrooms. Bake in a hot oven (220'C) for 5 minutes.

Halloumi Cheese Oregano Tomatoes
Cube a block of Halloumi cheese. Chop one onion, crush a garlic clove, chop a pepper, slice some mushrooms, 400g of tomatoes (fresh or tinned), 2 tsp of oregano, 2 tsp of tomato puree, some black pepper. 50g of cashew nuts, and 100g of pasta or rice.
Lightly dry fry the Halloumi to a golden brown. If necessary, use a drizzle of olive oil and add the onions, garlic, pepper, and mushrooms. When cooked, add the tomatoes, puree, oregano, cashew nuts and black pepper. Simmer for 5 minutes, then serve on a bed of brown rice or pasta.

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