Seared scallops with flavoured greens
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- Preparation and cooking time
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- Serves 6
Cooking for friends? This sophisticated starter is a taste sensation with lemon, anchovies and garlic packing a punch
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 146 | |
| fat | 8g | |
| saturates | 2g | |
| carbs | 1g | |
| sugars | 1g | |
| fibre | 2g | |
| protein | 18g | |
| low in | salt | 1.33g |
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
Method
- STEP 1
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.
- STEP 2
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 and scallops between 6 plates and serve with the pan juices spooned over.
Goes well with
Recipe from Good Food magazine, October 2011
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