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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 

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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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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