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Seared Scallop Salad
Seared Scallop Salad

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Serves: 4
12 king (large) scallops
1 tbsp low-fat spread or butter
2 tbsp orange juice
2 tbsp balsamic vinegar
1 tbsp clear honey
2 ripe pears, washed
125g / 4 oz rocket
125g / 4 oz watercress
50g / 2 oz walnuts freshly ground
black pepper

Clean the scallops removing the thin black vein from around the white meat and coral. Rinse thoroughly and dry on absorbent kitchen paper. Cut into 2-3 thick slices, depending on the scallop size.

Heat a griddle pan or heavy-based frying pan, then when hot, add the low-fat spread or butter and allow to melt. Once melted, sear the scallops for 1 minute on each side or until golden. Remove from the pan and reserve. Briskly whisk together the orange juice, balsamic vinegar and honey to make the dressing and reserve.

Mix the rocket leaves, watercress, pear chunks and walnuts. Pile on to serving plates and top with the scallops.

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