You are here:

Scallops with parsley vinaigrette

From Market Kitchen
A herb and lemon vinaigrette dresses Tana Ramsay's pan-fried scallops in this quick and fresh starter

Scallops with parsley vinaigrette

Method

1. Put all but 2 tablespoons of the olive oil into a frying pan and heat. Add the parsley, garlic and lemon zest and cook for a minute. Pour into a bowl and leave to cool.

2. Add the lemon juice and balsamic, season with salt and pepper and whisk to combine.

3. Heat the remaining oil in another frying pan. Season the scallops on both sides and add to the frying pan. Fry for a minute or so, to get a nice golden crust on the underside, then turn and cook for another 30 seconds.

4. Serve the scallops with the parsley vinaigrette.

Comments add a comment

Be the first to add a comment...

Serves: 2

Prep: 5 min
Cook: 5 min

Ingredients
100ml Olive oil
20g flat-leaf parsley, roughly chopped
1 garlic clove, finely chopped
2 tbsp lemon zest
1 lemon, juice only
2 tbsp aged balsamic vinegar
6 Scallops, halved