Warm citrus salad with champagne dressing
By: James Martin From: James Martin's Champagne
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Warm citrus salad with champagne dressing
- Prep time:
- 15 mins
- Cook time:
- 5 mins
- Serves:
- 2
If you have an open bottle of champagne, add a splash to a citrus dressing as James Martin does in this simple yet sophisticated recipe
Ingredients
- 2 red mullet fillets
- 6 Scallops, cleaned, roe and membrane removed
- Olive oil
- 1 knob of Butter
- 1 Lemon, peeled and segmented (reserve juice)
- 2 Oranges, peeled and segmented (reserve juice)
- 2 Grapefruit, peeled and segmented (reserve juice)
- 1 splash champagne
- 2 small bunches lamb’s Lettuce, (mache)
- 2 sprigs chervil
Method
1. Chop the red mullet into pieces a similar size to the scallops, and mix with the scallops. Season with salt and pepper.2. Heat a little olive oil and the butter in a non-stick frying pan until hot. Add the seafood mixture and cook for 1-2 minutes, then turn over and switch the heat off.
3. Arrange the lemon, orange and grapefruit segments onto a tray and carefully use a blowtorch to lightly char them.
4. For the dressing, mix the lemon, orange and grapefruit juice in a bowl. Whisk in a little champagne and1-2 tablespoons of olive oil. Season with salt and pepper.
5. To serve, arrange the citrus segments in a circular pattern on serving plates. Sit the scallop and red mullet pieces on top and scatter with the lamb’s lettuce. Arrange a sprig of chervil onto each and drizzle with the dressing to finish.
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