Warm Scallop Salad

11 Ingredients

Number of servings

4

250grams wild strawberries, hulled
2tablespoons balsamic vinegar
2 lemon juice (save juice of 1 lemon for later)
1/4 cup olive oil
12 king scallops, without corals, cut into 3 slices
250grams mixed salad leaves
1 pinch salt
1 pinch black pepper
1tablespoons olive oil (to garnish)
3 leeks, cut into matchstick-thin strips (to garnish)
20 large wild strawberries, sliced, or larger strawberries (to garnish)

Method

Step 1 of 5

Put the strawberries, vinegar, 1 tablespoon lemon juice and oil in a food processor or blender and process until smooth. Pass through a fine sieve or muslin cloth to remove the pips and set aside.

Step 2 of 5

Season the scallops with salt and pepper and the remaining lemon juice.

Step 3 of 5

Prepare the garnish. Heat the oil in a nonstick frying pan, add the leeks and cook over a high heat, stirring, for 1 minute, or until golden brown. Remove and set aside.

Step 4 of 5

Add the scallop slices to the pan and cook for 20-30 seconds on each side. Divide the salad leaves into quarters and pile in the centre of individual serving plates. Arrange the scallop slices over the salad.

Step 5 of 5

Heat the strawberry mixture gently in a small saucepan for 20-30 seconds, then pour over the scallops and salad leaves. Scatter over the leeks and garnish with the strawberries. Sprinkle with a little pepper and serve.