Scallops have a rich, buttery flavour and work well accompanied by an acidic and fresh salad.
- 6 scallops
- Chicory (red or white – we used both)
- 1 passionfruit
- 1 teaspoon of coriander leaves, finely chopped.
- Extra virgin olive oil
- 1 teaspoon of yuzu (you can substitute this with grapefruit juice)
Chicory and Passion fruit dressing:
Combine the Yuzu with 3 teaspoons of olive oil to make the dressing. Season with salt to taste.
Slice the chicory into thin strips and toss with the dressing in a bowl whilst you are cooking the scallops.
Pour a ‘film’ of olive oil into a pan and bring to high heat (until the oil is almost smoking).
Season your scallops with salt and white pepper (black will do, but white is more delicate).
Place them into the hot oil, presentation side down (usually the larger side). The objective here is to caramelise the outermost layer, giving them a deep golden-brown colour.
Approximate timing is 3 minutes, but please check yourself and let the colour be your guide
Turn over, but do not caramelise on this sides, since this will overcook the scallops.
Test with fingertips after a minute or so; the scallops should be firm but not rubbery, with a little bit of give.
Just before you remove them from the heat, a squeeze of lemon juice is recommended. This will provide a contrast to the oiliness of the pan, whilst bringing out more of the scallops’ fantastic flavour.
Halve the passionfruit, scooping out the seeds and flesh into a bowl with the chopped coriander.
Place the scallops on a bed of salad and drizzle with the passionfruit and coriander mixture on top.