Seared scallops with pea shoot and apple salad
Ingredients
For the apple salad
- 1 tsp Canola oil
- 1 ea Granny Smith Apple
- Salt
- Black pepper freshly ground
- 1 Pea shoots – small handful
- 1/4 cup Cilantro – leaves finely chopped
For the scallops
- 4 ea Scallops – large
- 1 tbsp Canola oil
- 1 tbsp Butter unsalted
Instructions
For 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.
- 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.
To prepare the scalops
- 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.
- 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.
- 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.
- Drain the scallops on paper towel briefly before plating with the apple salad on top. Drizzle a little olive oil over.