Pan-fried scallop salad
From: Just For Starters
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Pan-fried scallop salad
- Prep time:
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This truly luxurious dish combines pan-fried scallops and crispy Parma ham, a great combination of textures and flavours
Ingredients
Main:
- 75g unsalted Butter
- 2 slices granary bread, diced
- 200g bag of mixed baby salad leaves
- 18 fresh Scallops, shelled
- 12 slices of Parma ham
- 2 tbsp Walnut oil
- 2 tbsp white wine vinegar
- 175ml sunflower oil
- 1 clove Garlic, finely chopped
- 1 Shallots, finely chopped
- 1 tsp English Mustard
- black pepper
- 2 tbsp chopped Chives
Method
1. Heat 25g butter in a large, heavy, non-stick frying pan. Add the bread and fry until brown and crispy making croutons. Drain the croutons on kitchen paper.2. Spread the salad leaves out on a serving platter. Add 25g butter to the frying pan. Fry the scallops for 1-2 minutes on each side till just cooked. Transfer the scallops to the salad leaf platter.
3. Heat 25g butter in the same pan. Fry the Parma ham until crispy, 2-3 minutes. Add the croutons and fry for a further 2 minutes. Sprinkle the Parma ham shreds and croutons over the scallops and salad.
4. Meanwhile in a saucepan heat together the walnut oil, sunflower oil, garlic, shallot and mustard, cooking for 5 minutes. Season with salt and freshly ground pepper. Pour over the scallop salad. Sprinkle over the chopped chives and serve.
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Latest Comment
simple and a wonderful quick summer supper dish