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Seared Scallop Salad   HT  HD  15mins


Serves 4    Hot  Seafood  Fruit  Nuts  Vegetables  Hors d'oeuvre  Starter  Appetizer  Eggless



2 tbsp  Olive Oil 

1 tbsp Lemon Juice

2 tbsp Raspberry Vinegar 

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 




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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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

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