Seared scallops and apple salad
Prep:
20 mins
Cook:
10 mins
Juicy scallops with this apple salad and special dressing is a hit when entertaining.
1 crisp, green eating apple, cut into thin matchsticks
Juice 1 lemon
4 tbsp finely chopped toasted hazelnuts (see dressing)
50g butter
12 scallops, without roe
Chives, left long
2 tbsp rapeseed oil, plus extra for drizzling
For the dressing
200g hazelnuts
6 tbsp cider vinegar
3 tsp maple syrup
Edible flowers, if you can find them as garnish
Make the dressing first.
Toast the hazelnuts until golden, then transfer to a pestle and mortar or food processor.
Blitz or crush until there is a smooth paste.
Add the vinegar, maple syrup and season with salt and pepper.
Mix well to combine.
Pour in 150ml water slowly and continue mixing until smooth.
Coat the apples with a little of the lemon juice.
Put the hazelnuts in a shallow dish.
Heat the butter in a frying pan until foaming.
Add the scallops and cook for 1 minute on each side, seasoning with a little salt and pepper as they cook.
To serve, spoon a dollop of the hazelnut dressing in the centre of each plate.
Layer the scallops over top and place piles of apple over.
Drizzle with a little oil and serve immediately with a flourish of edible flowers if using.
Serves
4
Preparation Time
20 minutes
Cooking Time
10 minutes
Main ingredients
Dairy, Fruit, Fish, Oil, Nuts, Herbs
Recipe Type
Healthy, Salads
Level of Difficulty
Easy
