The BBC Good Food logo
Scallop & apple salad with hazelnut dressing

Scallop & apple salad with hazelnut dressing

By
Rating: 4 out of 5.3 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • A challenge
  • Serves 2

Fat, juicy scallops are always a treat- the secret is not to overcook them and to team with contrasting sweet flavours

Nutrition: per serving
HighlightNutrientUnit
kcal486
fat43g
saturates9g
carbs16g
sugars12g
fibre4g
protein15g
low insalt0.4g
Advertisement

Ingredients

For the dressing

  • 175g hazelnut (a 200g bag will give you enough for the scallops, too)
  • 3 tbsp cider vinegar
  • 2 tsp maple syrup

Method

  • STEP 1

    To make the dressing, tip the hazelnuts into a frying pan, toast until golden, then transfer to the small bowl of a food processor. Whizz for 5-10 mins until they make a smooth paste – the nuts will start to release some of their oil and the paste should look like smooth peanut butter. Add the vinegar, maple syrup, season and blend to combine. With the motor running, pour in 150ml water and continue blending until smooth. Can be kept in the fridge for up to 1 week.

  • STEP 2

    Cut the apple into really fine matchsticks using a mandolin or sharp knife. Toss in a little of the lemon juice as you go to prevent the apple from turning brown.

  • STEP 3

    Put the hazelnuts in a shallow dish. Heat the butter in a frying pan until foaming and nut brown. Add the scallops and cook for 1 min on each side, or to your liking, seasoning as they cook. Remove from the pan and roll each scallop in hazelnuts. If cooking for larger numbers, cook the scallops in batches so that you don’t overcrowd the pan.

  • STEP 4

    To serve, spoon a dollop of the hazelnut dressing in the centre of each plate; use the back of the spoon to spread out the dressing slightly. Toss the watercress in the remaining lemon juice and oil, season and place a pile in the centre of each dressing dollop. Arrange the scallops around the watercress and place piles of apple between each scallop. Drizzle with a little oil and serve immediately.

Goes well with

Recipe from Good Food magazine, December 2012

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 4 out of 5.3 ratings
Advertisement
Advertisement
Advertisement

Sponsored content