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Pan-fried scallops with fresh apple salad

Pan-fried scallops with fresh apple salad

PT30M

1
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
  • salt
  • freshly ground black pepper
  • 1 tsp extra virgin rapeseed oil
  • 1 apple, preferably Braeburn or Granny Smith
2
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
3
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
4
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
5
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
6
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

Ingredients

Metric

Imperial

  • Scallops

  • Apple salad

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