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Ingredients
12large scallops
1large shallot.
2tablespoonextra virgin olive oil
1lemon
1green apple -Granny Smith is my recommendation
1tablespoonolive oil
knob of butter
Sea salt and freshly cracked black pepper
large handful of fresh parsley
2handfuls of lettuce leaves -I used the leaves from a round lettuce
Instructions
Start by drying the scallops. Lay them out on kitchen paper and gently blot the top.
Zest the lemon and set it aside.
Finely slice the shallot and place in a small jug with the EVOO, lemon juice and a pinch of salt and pepper. Whisk to combine.
Cut the apple into quarters, remove the core and slice into thin strips. Place it in a non-reactive bowl and pour over the dressing.
Place a heavy bottomed frying pan over a medium-high heat and add the olive oil. Once it is hot, add the butter and carefully add the scallops. Sear for 2 minutes until nicely golden. Then carefully flip them over and cook for a further minute.
Transfer the scallops to the serving dish. Season with salt, pepper and some of the reserved lemon zest.
Roughly chop the parsley and add it along with the lettuce leaves to the dressing. Turn to coat and then arrange next to the scallops.