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Scallops with a salad of baby oak leaf, snow pea tendrils and apple

1/4/2016

22 Comments

 
Scallops with a salad of baby oak leaf, snow pea tendrils and apple
For Christmas, my daughter surprised Peter with a gift of two packs of snap-frozen Tasmanian sea scallops, with creamy coloured flesh and beautiful orange coral still attached. 

What a delicious present for a pair of food enthusiasts who happen to adore seafood. I've used them in scallop pies, scallop risotto and, more recently, in my adaptation of this gorgeous salad created by chef Gordon Ramsay. It's a doddle to make, tastes great, and is a keeper.

SEA SCALLOPS WITH A SALAD OF BABY OAK LEAF, SNOW PEA TENDRILS AND APPLE
12 scallops*
a little olive oil, for frying
sea salt and freshly ground pepper
juice of a small lemon

For the salad:
1 large, crisp apple, peeled and julienned
a little lemon juice, to stop the apple from turning brown
3 handfuls of baby oak leaves, washed and gently patted dry
1 cup of snow pea tendrils, washed, trimmed

To dress the salad:
juice and zest of 1/2 a lemon, to dress
extra virgin olive oil, to dress
sea salt and freshly ground pepper, to taste

Prepare the salad by combining the prepared ingredients in an attractive serving dish. Toss gently. Dress the salad when you are ready to serve, just before you add the scallops.

Place the scallops into a colander and rinse them under a delicate stream of cold running water. Gently pat them dry with paper towelling. Sprinkle them with sea salt and freshly ground pepper.

Heat a little olive oil in a fry pan over medium-high heat. Arrange the scallops around the fry pan. Cook them briefly, for just a minute or so, until the scallops are nicely browned. Then, working quickly, turn them over, and cook for another minute or two, until they are firm and opaque and cooked through. 

Arrange them over the dressed salad, and serve immediately. Serves 2 as a main meal. Preparation and cooking time: less than 20 minutes.

*Some folks suggest that you remove and discard the coral or roe. But when you are working with Tasmanian sea scallops with sweet orange coral, there really is no need to throw it out. It can be cooked at the very last moment and added to the salad. 
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Tell me dear readers, do you enjoy scallops? Do you leave the coral (roe) on, or do you remove it? 
22 Comments
Mandy link
1/4/2016 08:16:09 am

Absolute taste explosion salad Lizzy.
Have a wonderful weekend.
:-) Mandy xo

Reply
Lizzy
2/4/2016 06:20:34 pm

Mandy, thank you. You too xxxx

Reply
John / Kitchen Riffs link
1/4/2016 02:34:26 pm

Scallops are one of Mrs KR's favorites, so you know we use them a lot! This is a terrific salad -- perfect for the weather we're beginning to have. Thanks!

Reply
Lizzy
2/4/2016 06:21:04 pm

That's good to hear, John. I hope you enjoy this one.

Reply
Amanda link
1/4/2016 06:12:20 pm

Lovely images and a lovely salad, Liz. It is quite rare to find scallops with the coral intact these days. I wonder why?

Reply
Lizzy
1/4/2016 06:26:26 pm

Thank you, Amanda for your kind words. From what I understand, the scallops with the coral removed are usually from WA or QLD... a different variety that has a greyish roe/coral which tastes bitter. That's the only reason I could discover, and that information came from the Sydney Fish Market.

Reply
Laura | Tutti Dolci link
1/4/2016 06:40:15 pm

I love scallops, what a delicious looking salad!

Reply
Lizzy
2/4/2016 06:21:27 pm

Laura, it really is!

Reply
Lorraine @ Not Quite Nigella link
1/4/2016 06:57:03 pm

We love scallops and if we get them roe on, we leave it on although most restaurants take the roe off so it seems like a treat to get it on!

Reply
Lizzy
2/4/2016 06:21:58 pm

Agreed! : )

Reply
Eha
1/4/2016 07:49:19 pm

This looks so good I really have to go on a 'scallop hunt' for those Tasmanian sea scallops as I am definitely a 'roe on' girl! Do you remember the brand and are you able to publish :) ? Actually and almost by accident I bought a kilo pack of ordinary Coles snap frozen 'marinara mix' to find out all components had been frozen separately, which has made it very easy to separate the different seafood and use it in different dishes: remember I am rather far from any fish market!! The scallops had no roes but were beautiful: unfortunately you and I both know they were not packed locally and that these days is a big 'no-no' to me!

Reply
Lizzy
1/4/2016 09:27:08 pm

Hi lovely, no, there was no brand on them per se, but I know for a fact that they were Australian from Tasmania... and so, so, so fresh! Will send you an email xx

Reply
Liz link
1/4/2016 09:40:17 pm

Bill won't eat scallops, but that just means I won't have to share!!! Terrific salad!

Reply
Lizzy
2/4/2016 06:22:28 pm

More for you, lovely Liz xx

Reply
Tandy I Lavender and Lime link
2/4/2016 01:45:31 am

I have a bit of food envy. When we are overseas we buy fresh scallops and always cook the roe 😀

Reply
Lizzy
2/4/2016 06:22:52 pm

Lovely, isn't it, Tandy.

Reply
David link
2/4/2016 05:49:41 pm

Liz - I absolutely adore scallops and definitely keep the roe, if I can ever get it! I also try to choose orange-colored scallops, as they are the females and are much sweeter! This salad does look perfect, and I can see why it's a keeper!

Reply
Simone Mason
2/4/2016 06:18:26 pm

Liz, this salad looks so fresh and light.

Reply
Geoff Brownley
2/4/2016 06:19:34 pm

I've found it hard to buy good scallops, Lizzy. There isn't a fishmonger close to home. But every time my wife and I travel, we choose scallops.

Reply
Bellinda
2/4/2016 06:20:07 pm

Yummmmmmmmmmmmm!

Reply
Tania| My kitchenstories link
3/4/2016 05:04:12 am

What a fantastic present . One I would like to give and recieve. salad is perfect Liz, you lucky things

Reply
e / dig in hobart link
3/4/2016 08:30:36 pm

our scallops are pretty amazing :-) mum pan fries them with a little lemon and ginger - delicious!
and I also love the idea of the apple in a salad. I'm going to try that!

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