Autumnal scallop salad
By: Alan Coxon From: Good Food Live
Printer friendly version
-
Autumnal scallop salad
- Prep time:
- 30 mins
- Cook time:
- 10 mins
- Serves:
- 4
For a stylish seafood starter try Alan Coxon's pan-fried scallop salad, a delicious combination of flavours and textures
Ingredients
- 12 fresh Scallops, preferably with corals attached
- 12 small mint leaves
- 2 tbsp orange zest, ground into to a powder
- 1 pinch black pepper
- 1 tbsp Olive oil
- 1 tsp Lemons, juice, or to taste
For the roast endive
- 8 endive, heads, chicory, ideally Belgian, cut in half lengthways
- 3 tbsp Olive oil
- 4 tbsp Balsamic vinegar
- 1 pinch black pepper
For the salad
- 2 Pears, skinned, cored and sliced
- 1 bunch Watercress, torn into sprigs
- 25 g lamb's Lettuce
- 20 Blackberries
- 1 tsp freshly ground black pepper
- 150 g toasted Hazelnuts, coarsely chopped
For the dressing
- 5 tbsp hazelnut oil
- 4 tbsp Blackberries, pureed
- 1 tbsp red wine vinegar
- 1 pinch black pepper
Method
1. Preheat the oven to 180ºC/gas 4.2. Place the halved endive in a roasting tray, cut side up, drizzle with the olive oil and balsamic vinegar and season with salt and freshly ground pepper.
3. Roast the endive in the oven for 7-8 minutes.
4. Meanwhile, using a small, sharp knife, cut a small incision in each scallop and inset a small mint leaf in each scallop.
5. Dust the scallops with the dried orange zest powder, and season with salt and freshly ground pepper.
6. Heat the olive oil in a heavy-based frying pan. When the pan is very hot, add the scallops to the pan.
7. Cook the scallops for 2 minutes, until lightly golden, then squeeze over a little lemon juice.
8. To make the salad, mix together the pear, watercress, lamb's lettuce and blackberries.
9. Sprinkle over the black pepper and the hazelnuts.
10. To make the dressing, pour the hazelnut oil slowly into the blackberry puree, whisking constantly. Mix in the red wine vinegar and season with salt and freshly ground pepper.
11. Gently toss the salad with the dressing.
12. Place the roast endive on a serving plate. Top with the scallops and serve with the salad.
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register