Scallops with pickled shallots recipe
Scallops with pickled shallots and oyster dressing This dish is perfect for when you want to serve something special but don't want to spend ages in the kitchen. 20g/¾oz cooked beetroot50ml/2fl oz white wine vinegar25g/1oz sugar pinch salt1 banana shallot, thinly sliced 20g/¾oz cooked beetroot 50ml/2fl oz white wine vinegar 25g/1oz sugar pinch salt 1 banana shallot, thinly sliced 100ml/3½fl oz extra virgin olive oil2 lemons, zest only4 tsp white wine vinegarpinch salt8 oysters 100ml/3½fl oz extra virgin olive oil 2 lemons, zest only 4 tsp white wine vinegar pinch salt 8 oysters 1 cucumber, peeled into long ribbons1 Granny Smith apple, grated1 fennel, thinly sliced with a mandolin30g/1oz fresh dill, finely chopped6 round radishes, sliced into discs16 wild garlic flowers (optional) 1 cucumber, peeled into long ribbons 1 Granny Smith apple, grated 1 fennel, thinly sliced with a mandolin 30g/1oz fresh dill, finely chopped 6 round radishes, sliced into discs 16 wild garlic flowers (optional) 2 tbsp extra virgin olive oil28 queen scallops1 lemon, juice only 2 tbsp extra virgin olive oil 28 queen scallops 1 lemon, juice only Method For the pickled shallots, bring 50ml/2fl oz water and all of the ingredients, except the shallots, to the boil. Put the shallots into a bowl and pour the pickling liquor over. Leave for at least 1 hour. For the dressing, put all the ingredients and 50—100ml/2—3½fl oz water into a blender and blend until smooth.For the salad, put the ingredients in a large bowl and mix well. For the scallops, place a frying pan over a high heat and add the oil. Season the scallops with salt and put in the pan. Cook without moving the scallops for 40-60 seconds. Turn over and add the lemon juice.To serve, put the salad and shallots around the centre of a plate. Top with the scallops and pour over the oyster dressing. For the pickled shallots, bring 50ml/2fl oz water and all of the ingredients, except the shallots, to the boil. Put the shallots into a bowl and pour the pickling liquor over. Leave for at least 1 hour. For the pickled shallots, bring 50ml/2fl oz water and all of the ingredients, except the shallots, to the boil. Put the shallots into a bowl and pour the pickling liquor over. Leave for at least 1 hour. For the dressing, put all the ingredients and 50—100ml/2—3½fl oz water into a blender and blend until smooth. For the dressing, put all the ingredients and 50—100ml/2—3½fl oz water into a blender and blend until smooth. For the salad, put the ingredients in a large bowl and mix well. For the salad, put the ingredients in a large bowl and mix well. For the scallops, place a frying pan over a high heat and add the oil. Season the scallops with salt and put in the pan. Cook without moving the scallops for 40-60 seconds. Turn over and add the lemon juice. For the scallops, place a frying pan over a high heat and add the oil. Season the scallops with salt and put in the pan. Cook without moving the scallops for 40-60 seconds. Turn over and add the lemon juice. To serve, put the salad and shallots around the centre of a plate. Top with the scallops and pour over the oyster dressing. To serve, put the salad and shallots around the centre of a plate. Top with the scallops and pour over the oyster dressing.