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Seared Scallop Salad HT HD 15mins
Serves 4 Hot Seafood Fruit Nuts Vegetables Hors d'oeuvre Starter Appetizer Eggless
Ingredients 2 tbsp Olive Oil 1 tbsp Lemon Juice 2 tbsp Raspberry Vinegar ¼ teasp Dijon Mustard 1 level teasp Caster Sugar 1 level teasp Poppy Seeds 12 Scallops, washed, and dried on kitchen paper Salt and Black Pepper Mixed Baby Salad Leaves 25g/1oz Chopped Walnuts, lightly toasted 25g/1oz fresh Raspberries
Instructions
1. In a small bowl, whisk together the raspberry vinegar mustard, sugar, salt, pepper and poppy seeds.
2. Add 1 tablespoon of the olive oil in a steady stream whisking continuously. Set aside.
3. Heat the remaining oil in a large frying pan until hot. Add the scallops and fry for 3 minutes on each side.
4. Drizzle with the lemon juice.
5. Place the lettuce, walnuts, raspberries and dressing in a large salad bowl and toss to coat well.
6. To serve - divide the salad between 4 individual plates, top each with 3 warm scallops and serve immediately.
More Starter Recipes | General Fish Prep & Cooking Times | Types of Fish
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