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.
Ingredients
For the pickled shallots
- 20g/¾oz cooked beetroot
- 50ml/2fl oz white wine vinegar
- 25g/1oz sugar
- pinch salt
- 1 banana shallot, thinly sliced
For the oyster dressing
- 100ml/3½fl oz extra virgin olive oil
- 2 lemons, zest only
- 4 tsp white wine vinegar
- pinch salt
- 8 oysters
For the salad
- 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)
For the scallops
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.
