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Seared scallops with pea shoot and apple salad

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Ingredients

Adjust Servings:
For the Apple Salad
1 tsp Canola Oil
1 ea Crisp Granny Smith apple
Salt
Black pepper - fresh ground
1 sm handful Pea shoots - fresh
1 sm handful Cilantro
For the Scallops
4 ea Scallops - Large
1 tbsp Canola Oil
1 tbsp Butter unsalted

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Seared scallops with pea shoot and apple salad

Features:
    Cuisine:

    This summer seafood dish caught my eye and had to give it a try. The flavor of the seared scallops with the crispness of the apple salad and the deep fresh pea flavor from the pea shoots which we snipped from own garden.

    • 30 minutes
    • Serves 2
    • Easy

    Ingredients

    • For the Apple Salad

    • For the Scallops

    Directions

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    Steps

    1
    Done

    To prepare the apple salad

    To make the apple salad, slice the apple thin slices of about 1/8" using a mandoline or a sharp knife. Cut the slices into matchsticks, discarding the core, and place in a small bowl. Season well with salt and pepper and drizzle over the canola oil.

    2
    Done

    Remove any tough stalks from both the pea shoots and the cilantro then simply toss together with the apple mixture and set aside until ready to plate.

    3
    Done

    To Prepare the Scallops

    If you are fortunate enough to be able to get hand dived scallops, remove the scallop from the roe, rinse and pat dry. Cut the scallops in half, horizontally and with a very sharp knife, cut a criss cross pattern in both flat sides of the scallops. This will help them to brown when you sear them.

    4
    Done

    Heat a skillet to a medium high heat with the tablespoon of canola oil. Add the scallops and sear for no more than 2 minutes until nice and golden on the bottom.

    5
    Done

    Flip the scallops over and turn the heat down to low and cook for 1 minute. Add the tablespoon of butter and as it melts spoon it over the top of the scallops to baste until both sides are now brown.

    6
    Done

    Drain the scallops on paper towel briefly before plating with the apple salad on top. Drizzle a little more rapeseed oil over.

    Ian Cooks

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