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5.0 from 3 votes

Scallops with an Apple and Shallot Salad

Firm buttery seared scallops, seasoned with lemon served with a fresh and crunchy apple and parsley salad with shallot dressing.

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 2
Course: Appetizer , Others

Ingredients

  • 12 large scallops
  • 1 large shallot.
  • 2 tablespoon extra virgin olive oil
  • 1 lemon
  • 1 green apple - Granny Smith is my recommendation
  • 1 tablespoon olive oil
  • knob of butter
  • Sea salt and freshly cracked black pepper
  • large handful of fresh parsley
  • 2 handfuls of lettuce leaves - I used the leaves from a round lettuce

Instructions

    Cup of Yum
  1. Start by drying the scallops. Lay them out on kitchen paper and gently blot the top.
  2. Zest the lemon and set it aside.
  3. Finely slice the shallot and place in a small jug with the EVOO, lemon juice and a pinch of salt and pepper. Whisk to combine.
  4. Cut the apple into quarters, remove the core and slice into thin strips. Place it in a non-reactive bowl and pour over the dressing.
  5. Place a heavy bottomed frying pan over a medium-high heat and add the olive oil. Once it is hot, add the butter and carefully add the scallops. Sear for 2 minutes until nicely golden. Then carefully flip them over and cook for a further minute.
  6. Transfer the scallops to the serving dish. Season with salt, pepper and some of the reserved lemon zest.
  7. Roughly chop the parsley and add it along with the lettuce leaves to the dressing. Turn to coat and then arrange next to the scallops.
  8. Serve immediately