Apple & Scallop Salad
I love scallops and I love apples so what better way to amalgamate the two for a delicious dish.
Make sure you call your fishmonger ahead of time to order so they have them ready for you on the day.
I like to use this as a starter dish but you can serve as a main also. If using as a starter 2- 4 scallops per portion is plenty.
- 8 scallops
- 1 tbsp rapeseed oil
- 15 g unsalted butter
- 1 apple
- 1 tsp rapeseed oil
- 1 handful of pea shoots or small greens.
- 1 handful fresh coriander
- Freshly ground black pepper
- Peel, core and thinly slice the apples using a mandoline or sharp knife, cut slices into matchsticks, season well with salt and pepper and drizzle with rapeseed oil. Mix in fresh coriander and small greens.
- Remove scallop from the shell and discard the skirt and roe, (your fishmonger can also do this for you) wash scallop in cold water and pat dry with kitchen paper. Use a sharp knife to gently score a criss-cross pattern on the flat sides of the scallop, this helps to cook the scallop thoroughly in a short amount of time as you don’t want to overcook your scallops!
- The temperature of the pan must be correct to ensure scallops cook perfectly. Heat the pan on medium heat, once heated, add oil and sear scallops for 2-3 minutes until golden brown. Flip over and reduce heat to low, add butter and baste the scallops as it melts for another 1-2 minutes
- Once both sides are golden, drain the scallops and divide between warm plates. Top with apple salad and a drizzle of rapeseed oil to serve.