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Sea Red Scallops

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 Serves: 4-6 
4 tbsp olive oil
3 tbsp orange juice
2 tsp hazelnut oil
salt and pepper
24 scallops, shelled
salad leaves (optional)
175g / 6oz Cabrales or other blue cheese, crumbled
2 tbsp chopped fresh dill

Whisk 3 tablespoons of the olive oil, the orange juice and the hazelnut oil together in a jug and season to taste with salt and pepper.

Heat the remaining olive oil in a large, heavy-based frying pan. Add the scallops and cook over high heat for 1 minute on each side, or until golden.

Transfer the scallops to a bed of salad leaves or individual plates. Scatter over the cheese and dill, then drizzle with the dressing and serve warm.

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