Christmas Salad with Sauteed Scallop

This Xmas salad is served with cranberries, nuts, mandarin zest & sauteed scallops
Christmas Salad with Sauteed Scallop
  • 3 people
  • 20 mins
  • 15 mins
  • 5 mins


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
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