Scallop salad

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Ingredients

80 g g blanched hazelnuts blanched hazelnuts
blanched
100 g g lardon lardon
20 g g butter butter
2 tbsp tbsp olive oil olive oil
18 scallops scallop
shucked and cleaned, roe left on
1 lemons lemon
juice only
1 tbsp tbsp balsamic vinegar balsamic vinegar
100 g g rocket rocket
20 g g parsley parsley
roughly chopped

Seared scallops with pear, toasted hazelnut and rocket salad

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0:30 min
(5)

Method

This elegant seafood starter recipe works well as part of a dinner party menu, and is even light enough to be served as part of your main Christmas meal. With crispy bacon and crunchy hazelnuts scattered over scallops and pears, there's a wonderful balance of textures and flavours.

  1. Heat a large, non-stick frying pan and toast the hazelnuts for 2 - 3 minutes until golden, then remove and roughly chop.
  2. Wipe pan and add the lardons. Fry until golden and crisp, then remove from the pan and set aside.
  3. Put the butter and half a tablespoon of olive oil in the pan over a high heat. Once foaming, fry the scallops for a minute on each side until golden and crisp, but still tender.
  4. Remove the scallops and put the pear wedges into the pan. Fry for a minute, turning often, and remove.
  5. Pour the lemon juice in the pan and remove the pan from the heat. Add the remaining olive oil and vinegar and whisk to make a dressing.
  6. To serve, place a handful of rocket on each plate and top with 3 scallops per person. Add 4 wedges of pear, some lardons and drizzle on the dressing. Scatter over the parsley and hazelnuts and serve immediately.

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