A refreshing scallop dish that's perfect for these long summer days. The crisp tartness from the apples really compliments the sweet scallops and the contrast in texture is delightful.
(Serves 4 as a starter)
INGREDIENTS
- 8 scallops
- 1 tablespoon of rapeseed oil
- 15g of unsalted butter
- 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
To make the apple salad, thinly slice the apple 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.
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.
Rinse the scallops 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.
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.
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.
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.
Recipe by Josh Eggleton. Recipe and picture from www.greatbritishchefs.com