Christmas Salad with Sauteed Scallop

This Xmas salad is served with cranberries, nuts, mandarin zest & sauteed scallops

  1. 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.
  2. Fry until cooked through and golden brown. Remove the cocktail sticks before serving.
  3. Mix the remaining olive oil, ginger, vinegar and zest of the mandarin and lemon in a small bowl.
  4. 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.

Author The Cornish Fishmonger

Details:

  • Author: The Cornish Fishmonger
  • Prep time:
  • Cook time:
  • Total time:
  • Serves: 3

Ingredients:

  • 6 fresh King scallops
  • 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