A classic, effortlessly stylish combination, Josh Eggleton's pan-fried scallops recipe includes a refreshing apple salad that adds both a tartness and crunch to the deliciously plump and juicy scallops. Our how to cook scallops guide can help with preparation and cooking tips.
It can take decades of dedication and dogged effort to win a Michelin star. Josh Eggleton, though, was ‘shocked’ to win his first Michelin star at the age of 27, after only a few years of being a Head Chef.
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To make the apple salad, thinly slice the apple to a thickness of 2mm using a mandoline or sharp knife. Cut the slices into matchsticks, discarding the core, and place in a small bowl. Season well with salt and pepper and drizzle over the rapeseed oil to dress
freshly ground black pepper
1 tsp extra virgin rapeseed oil
1 apple, preferably Braeburn or Granny Smith
Remove any tough stalks from the pea shoots and herbs and mix through the dressed apple until well combined. Check the seasoning and set aside until ready to serve
1 handful of pea shoots
1 handful of fresh coriander, or other soft herbs
Remove the scallops from their shells and discard the attached skirt and roe, then rinse in cold water and gently pat dry. Use a sharp knife to gently score a criss-cross pattern across the flat sides of each scallop
8 medium hand dived scallops
Place a frying pan over a medium-high heat and add the oil to heat through. Add the scallops to the pan and sear for 1–2 minutes until golden on the bottom – the criss-cross should help the flesh to crisp up
1 tbsp of rapeseed oil
Flip the scallops over and reduce the heat to low. After 1 minute add the butter to the pan and use a spoon to baste the scallops as it melts
15g of unsalted butter
Once both sides are golden, drain the scallops on kitchen paper and divide between warmed plates. Top with some of the apple salad and drizzle over a little extra virgin rapeseed oil to serve
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