Scallops with pickled shallots and oyster dressing Recipe

Scallops with pickled shallots and oyster dressing Recipe

  • 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 oil
  • 2 lemons, zest only
  • 4 tsp white wine vinegar
  • pinch salt
  • 8 oysters
  • 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 oil
  • 28 queen scallops
  • 1 lemon, juice only
  1. 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.
  2. For the dressing, put all the ingredients and 50—100ml/2—3½fl oz water into a blender and blend until smooth.
  3. For the salad, put the ingredients in a large bowl and mix well.
  4. 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.
  5. To serve, put the salad and shallots around the centre of a plate. Top with the scallops and pour over the oyster dressing.