Seared Scallops and Mixed Leaf Salad

Simple but delicious, these scallops are an elegant dish that will impress. 

Seared Scallops and Mixed Leaf Salad


8 prepared scallops

2 tbsp oil

15g (1/2 oz) butter

Juice of half a lemon

Mixed salad leaves

Balsamic vinaigrette


1. If the scallops are large, slice in two. Heat a heavy based pan on the hottest side of the hotplate, then add the oil, swirl around for a few seconds and lay the scallops in the pan. 

2. Cook for about 1/2 - 1 minute until beginning to brown underneath. Turn over using a palette knife and cook for a further 30 - 60 seconds.

3. Add the butter and lemon juice, swirl around and tip the scallops and liquor into a bowl of mixed salad leaves. Quickly dress with the vinaigrette and mix together. Serve at once.  

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