Scallops with an Apple and Shallot Salad
Firm buttery seared scallops, seasoned with lemon served with a fresh and crunchy apple and parsley salad with shallot dressing.
Ingredients
- 12 large scallops
- 1 large shallot.
- 2 tablespoon extra virgin olive oil
- 1 lemon
- 1 green apple - Granny Smith is my recommendation
- 1 tablespoon olive oil
- knob of butter
- Sea salt and freshly cracked black pepper
- large handful of fresh parsley
- 2 handfuls 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.
- Serve immediately
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Nutrition is per serving
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