Seared Shetland Scallops with Hazelnut Vinaigrette, Pickled Apples & Pea Shoots
A delicious light seafood starter created by chef Craig Somers and served at The Silver Darling restaurant in Aberdeen, Scotland.
Servings4 people
Prep Time10 minutes
Cook Time5 minutes
Passive Time1 hour
Ingredients
- 16 Shetland scallops
- 50grams pea shoots
- 1 Granny Smith apple
- 1 lemonjuice only
- 85grams roasted hazelnuts
- 60grams olive oil
- 10grams sherry vinegar
- sea saltto taste
- freshly ground black pepperto taste
- vegetable oilto cook
Instructions
- Slice and core the apple, and cut it into strips. Mix with half the lemon juice and leave to pickle for an hour.
- Finely chop the roasted hazelnuts and mix with the olive oil, remaining lemon juice and sherry vinegar. Season to taste.
- Pre-heat a large non-stick pan over a medium-high heat.
- Mix the scallops with a little vegetable oil and season well.
- Place the scallops, flat side down, on the hot pan and sea for 1.5-2 minutes on each side, until slightly caramelized. Transfer to a piece of kitchen towel or clean cloth to drain.
- Arrange four scallops on each plate and top with the apples, vinaigrette and pea shoots.
Recipe Notes
The post Seared Shetland Scallops with Hazelnut Vinaigrette, Pickled Apples & Pea Shoots appeared first on Elizabeth's Kitchen Diary.