SCALLOP Recipes
SCALLOPS WITH WARM ENDIVE SALAD AND GRAPEFRUIT DRESSING
Try Marrfish's very own recipe for a yummy scallop dish... By Ben
Servings 2 people
Ingredients
Dressing
- 5 teaspoons honey
- The juice from 1 grapefruit
- Salt and pepper
- 1 tablespoon red wine vinegar
Salad
- 12 scallops
- 2 Endive
- 2 Peppers
- Watercress
- Spinach
- 4 rashers bacon
- 50g butter
- Olive oil
- Salt and Pepper
Instructions
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Cube the bacon and fry in a little olive oil until cooked.
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Cut the Endives length ways into 4 and sleeve the pepper.
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Rub the Pepper and Endive in olive oil, and season with salt and pepper.
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Place the pepper and endives into a oven proof dish, cover in tin foil and place bacon on top of the foil. Place in preheated oven at 180 degrees for 30 mins.
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In meantime mix all ingredients together for dressing and whisk well.
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When time remove the bacon, pepper and endive from the oven.
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Now season the scallops, and pan fry for 2 mins one side in a hot pan, leave space between each scallop so that when they drop their water content (and they will) they don't boil each other.
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Turn the scallops and begin to dress the salad.
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After two minutes drop the butter into the pan, and baste all the scallops before removing from the heat.
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Layer the salad and sprinkle the bacon bits on top before placing your scallops to finish.
Bosh - Bon Appetite
PAN-FRIED SCALLOPS WITH LIME & CORIANDER
For a healthy-yet-special starter, try Jo Pratt's zesty scallops
Servings 2 people
Ingredients
- 6-8 scallops
- 1 tbsp olive oil
- 2 large chopped garlic cloves
- 1 tsp chopped fresh red chilli
- juice of half a lime
- roughly chopped coriander
- salt and pepper
Instructions
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Fry the scallops in the olive oil for about 1 min until golden, then flip them over and sprinkle over the garlic cloves and chopped fresh red chilli into the pan. Cook for about 1 min more, then squeeze over the juice of the lime.
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Finish off with roughly chopped coriander and salt and pepper. Serve straight away.
SEARED SCALLOPS WITH FLAVOURED GREENS
Cooking for friends? This sophisticated starter is a taste sensation with lemon, anchovies and garlic packing a punch
Servings 6 people
Calories 146kcal
Ingredients
- 2 tbsp rapeseed oil
- 3 shallots, diced
- 2 garlic cloves, crushed
- zest and juice 2 lemons
- 300g dark greens, such as cavalo nero or kale, stalks removed then shredded
- 50g anchovies, chopped
- 9 large scallops, roe removed and halved horizontally
- knob of butter
Instructions
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Heat half the oil in a frying pan. Add the shallots, garlic and lemon zest, and fry gently until soft. Add the greens the anchovies, and cook for 5 mins until the leaves are wilted.
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Meanwhile, heat the remaining oil in a non-stick pan, then add the scallops and fry for 1-2 mins on each side. Add the butter and lemon juice to the pan and swirl until the butter melts and you have a glossy sauce. Divide the cabbage an