Pan-fried scallops with fresh apple salad

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
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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
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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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