Scallop, Fennel and Orange Salad
Mitch Tonks shows you how to create this eye catching scallop salad.
Ingredients
6-10 scallops
1 fennel bulb
1 red onion
1 handful of frisée
A few sprigs of fresh tarragon
2 radishes, finely sliced
1 orange
3 tbsp moscatel vinegar or sherry vinegar
A drizzle of olive oil (on salad & scallops)
Pinch of salt
Method
1. Salad – Take a fennel bulb and use a mandolin to slice it thinly. Place the sliced fennel in a bowl. Halve and peel a red onion. Slice it thinly from end to end and add it to the bowl with the fennel. Shave off some of green parts of the frisée and add to the bowl.
2. Pick some sprigs of tarragon and add them to the bowl. Finely slice some radish and add it as well.
3. Peel an orange and segment it. Chop the segments and add them to the bowl along with a bit of the juice.
4. Dressing – Add vinegar to the bowl. Drizzle in some olive oil and season with salt. Toss the salad together to combine all the ingredients.
5. Scallops – Lightly oil the scallops and season them with a touch of salt. Ensure your barbecue or pan is very hot. Place the scallops on the barbecue or pan. Press them down gently to ensure full contact. Cook for 2 to 3 minutes until you see a lovely caramelized ring around the edge. Flip the scallops and cook for another couple of minutes on the other side.
6. Serve – Transfer the scallops to a plate, arranging them around the edge. Toss the salad again and let it tumble into the centre of the plate. Spoon any remaining dressing from the bowl over the scallops.
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Method
1. Salad – Take a fennel bulb and use a mandolin to slice it thinly. Place the sliced fennel in a bowl. Halve and peel a red onion. Slice it thinly from end to end and add it to the bowl with the fennel. Shave off some of green parts of the frisée and add to the bowl.
2. Pick some sprigs of tarragon and add them to the bowl. Finely slice some radish and add it as well.
3. Peel an orange and segment it. Chop the segments and add them to the bowl along with a bit of the juice.
4. Dressing – Add vinegar to the bowl. Drizzle in some olive oil and season with salt. Toss the salad together to combine all the ingredients.
5. Scallops – Lightly oil the scallops and season them with a touch of salt. Ensure your barbecue or pan is very hot. Place the scallops on the barbecue or pan. Press them down gently to ensure full contact. Cook for 2 to 3 minutes until you see a lovely caramelized ring around the edge. Flip the scallops and cook for another couple of minutes on the other side.
6. Serve – Transfer the scallops to a plate, arranging them around the edge. Toss the salad again and let it tumble into the centre of the plate. Spoon any remaining dressing from the bowl over the scallops.
