Seared Scallops with Summer Salad


Preparation time
15 minutes

Cooking time
5 minutes

2 people

1 packet 200g Ferguson scallop meat with roe, thawed in the refrigerator overnight
½ head butter or oakleaf lettuce, leaves separated and roughly torn
2 sticks celery, sliced
1 pear, sliced
2 tablespoons shaved parmesan
2 tablespoons walnuts, roughly chopped
2 teaspoons olive oil
Juice of ½ lemon
Salt and pepper
1 tablespoon butter

Seared Scallops with Summer Salad

Into a mixing bowl add the lettuce, celery, pear, parmesan, walnuts, olive oil, lemon juice and a pinch of salt and pepper. Toss to combine, before dividing between two serving plates.

Place a frypan over high heat. Once hot, add the butter, scallops, and a pinch of salt. Cook the scallops for 1 minute on each side before removing from the pan. Place the scallops on top of the salad to serve.

(Dietary specifications: Lactose Free & Gluten Free)