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Christmas Salad with Sauteed Scallop
Wrap the fresh scallops with streaky bacon. You can secure them using a cocktail stick. Saute the scallops in a hot non-stick frying pan with 1/3 teaspoon of olive oil and 1/4 grated ginger.
Fry until cooked through and golden brown. Remove the cocktail sticks before serving.
Mix the remaining olive oil, ginger, vinegar and zest of the mandarin and lemon in a small bowl.
Combine the cranberries, nuts, lettuce, beans and tomato in a big salad bowl. Pour the dressing over and toss. Finally, top with the sauteed scallops and bacon.
- Seafood Ingredients:
6 fresh King scallops
- Other Ingredients:
- 100g streaky bacon
- 70g dried cranberries
- 70-100g crushed pistachio nuts or peanuts
- Red Leaf lettuce
- Cooked kidney beans or green beans
- 1/2 teaspoon fresh ginger, grated
- 1 mandarin or orange zest
- 1 grated lemon
- 1 1/3 teaspoon olive oil
- 1/2 teaspoon malt wine vinegar
- 1 handful of baby tomatoes
Publication Date: January 28, 2015.