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Scallops with clementine, ham and almond salad
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Richard Corrigan makes a colourful Spanish-inspired starter with a sherry and clementine dressing
Ingredients
- 2 clementines
- 50g outer leaves of Brussels sprouts, (kept back from preparing them for dinner)
- 50g wild greens
- 4 slices Parma ham
- a little Olive oil
- 4 Scallops
- 50g Almonds
For the dressing
Method
1. For the dressing: mix together all the dressing ingredients. Set aside.2. Peel the clementines, removing as much of the white pith as possible, and break into segments.
3. Blanch the brussels sprout leaves and wild greens, leave in boiling salted water for 30 seconds. Drain and pat dry.
4. Tear the ham into bite-sized pieces.
5. Heat a large frying pan with a film of olive oil. Season the scallops, and when the oil is really hot, sear for about 2 minutes without disturbing, until golden brown and caramelised on the underside. Then turn them over and cook for another 2 minutes to colour and caramelise the other side.
6. Serve the scallops on warmed plates. Scatter the clementine segments brussels sprout leaves, ham and almonds around. Drizzle with a generous amount of the dressing and serve immediately.
This starter is the first course of Richard Corrigan’s dinner party menu. Why not try his main of Roast gurnard with coriander mash or his Spice cakes with walnuts and figs dessert?
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Latest Comment
I did this for a dinner party as I had never had scallops before It was outstanding you could have drank the sauce on its own he is a genius and it was simple all my friends have taken this recipe thank you Richard A 5* recipe from a 5* chef
This looks brilliant. As a starter for a dinner party, it would be faultless. I'm going to try it on friends next Friday. The only thing I would have to leave out would be the sprouts: I've hated them since I was a child and can't get over that