Pan-fried scallops with fresh apple salad

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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.

First published in 2016

Ingredients

Metric

Imperial

Scallops

Apple salad

Method

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
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
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
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
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
First published in 2016

Josh Eggleton turned down jobs with some of Britain’s most renowned chefs in order to follow his dream of running his own establishment. At The Pony Chew Valley, he cooks modern British food with an emphasis on sustainability and artisanship.

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