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.
Ingredients
Scallops
- 8 medium hand dived scallops
- 1 tbsp of rapeseed oil
- 15g of unsalted butter
Apple salad
- 1 apple , preferably Braeburn or Granny Smith
- 1 tsp extra virgin rapeseed oil, plus extra to serve
- 1 handful of pea shoots
- 1 handful of fresh coriander , or other soft herbs
- salt
- freshly ground black pepper
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
- 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
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
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Pan-fried scallops with fresh apple salad
