Seared scallops and apple salad

Prep: 20 mins
Cook: 10 mins
Seared scallops and apple salad
Juicy scallops with this apple salad and special dressing is a hit when entertaining.

1 crisp, green eating apple, cut into thin matchsticks

Juice 1 lemon

4 tbsp finely chopped toasted hazelnuts (see dressing)

50g butter

12 scallops, without roe

Chives, left long

2 tbsp rapeseed oil, plus extra for drizzling

For the dressing

200g hazelnuts

6 tbsp cider vinegar

3 tsp maple syrup

Edible flowers, if you can find them as garnish

Make the dressing first.

Toast the hazelnuts until golden, then transfer to a pestle and mortar or food processor.

Blitz or crush until there is a smooth paste.

Add the vinegar, maple syrup and season with salt and pepper.

Mix well to combine.

Pour in 150ml water slowly and continue mixing until smooth.

Coat the apples with a little of the lemon juice.

Put the hazelnuts in a shallow dish.

Heat the butter in a frying pan until foaming.

Add the scallops and cook for 1 minute on each side, seasoning with a little salt and pepper as they cook.

To serve, spoon a dollop of the hazelnut dressing in the centre of each plate.

Layer the scallops over top and place piles of apple over.

Drizzle with a little oil and serve immediately with a flourish of edible flowers if using.


Preparation Time
20 minutes

Cooking Time
10 minutes

Main ingredients
Dairy, Fruit, Fish, Oil, Nuts, Herbs

Recipe Type
Healthy, Salads

Level of Difficulty


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