Seared Scallops and Mixed Leaf Salad

Simple but delicious, these scallops are an elegant dish that will impress.


8 prepared scallops

2 tbsp oil

15g (1/2 oz) butter

Juice of half a lemon

Mixed salad leaves

Balsamic vinaigrette


1. If the scallops are large, slice in two. Heat a heavy based pan on the hottest side of the hotplate, then add the oil, swirl around for a few seconds and lay the scallops in the pan. 

2. Cook for about 1/2 - 1 minute until beginning to turn brown underneath. Turn over using a palette knife and cook for a further 1/2 - 1 minute.

3. Add the butter and lemon juice, swirl around and tip the scallops and liquor into a bowl of mixed salad leaves.

4. Quickly dress with the vinaigrette and mix together. Serve at once. 

Back to Recipes