Scallop, pine-nut and lemon salad
Prep:
10 mins
Cook:
5 mins
This makes an impressive starter but it could't be simpler to make.
8 scallops
1 tbsp olive oil
75g baby spinach
25g pine kernels, toasted until golden in the oven
1 tsp lemon zest, finely grated
For the dressing
3 tbsp olive oil
1 tbsp lemon juice
Wash the scallops and dry them. If the scallops have not been prepared by your fish monger then using a sharp knife, remove any brown membrane from around the scallops. Slice the scallops in half and keep chilled until ready to cook.
Make the dressing by mixing the olive oil and lemon juice in a bowl. Add salt and freshly ground black pepper. Heat a frying pan until very hot. Drizzle the scallops with olive oil and season with salt and pepper. Place on the hot frying pan and fry for two minutes on each side until golden.
Place the spinach in a bowl and drizzle with dressing. Transfer to serving plates; place the scallops on the spinach. Sprinkle with toasted pine nuts and lemon zest.
Serves
4
Preparation Time
10 minutes
Cooking Time
5 minutes
Main ingredients
Shellfish, Vegetables
Recipe Type
Starters, Easy, Entertaining, Family Dinners, Healthy, Salads
Special Info
Gluten free, Egg free
Level of Difficulty
Easy
