Pan Fried Scallops with Crunchy Summer Salad
Over a year ago
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Ingredients
- 4 – 6 Fresh Scallops
- knob of butter
- 75g Raw, freshly podded garden peas
- Handful of Radishes, sliced as finely as possible
- 2 Shallots, finely sliced
- 8 Asparagus spears
- 2 Sticks of Celery, sliced as finely as possible
- 8 Baby plum tomatoes, halved
- 1½ tsp Dill Seeds
- 1½ tsp Sumac
- Juice of 1 Lemon and the zest of ½ of it
- Good quality Extra Virgin Olive oil
Accompaniment
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Description
This is a very light, colourful, refreshing salad where the texture of the ingredients is as important as the taste.
Method
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1
Shallow fry the shallots in a pan on a high heat for about a minute, then reduce to a low heat and cook them for 15 – 20 minutes until golden, turning frequently. Remove from the pan and place them in a single layer on some kitchen paper. Leave for a few minutes to cool and turn crispy.
Whilst the onions are cooking, steam the asparagus for about 3-4 minutes, taking extra care that it does not become overcooked and lose its crunch. Cut into 3cm chunks.
Toss all the ingredients together with the oil, dill seeds, sumac, lemon juice and zest, reserving the shallots to be sprinkled over the top of the salad (otherwise they will go soggy). Season with salt and pepper.
Melt a generous knob of butter in a pan until it foams. Place the scallops in the pan and cook on each side for about 40 seconds. Serve immediately
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