Scallop & apple salad with hazelnut dressing

Name: Scallop & apple salad with hazelnut dressing
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 2
Cuisine: Global
Ingredients: 1 crisp, green eating apple; 1 juice lemon; 2 Tbsps finely chopped toasted hazelnut (see dressing); 25 grams butter; 6 scallops, without roe; 1 small handful watercress leaves; 2 teaspoons extra-virgin rapeseed oil, plus extra for drizzling; 175 grams hazelnut (a 200g bag will give you enough for the scallops, too); 3 Tbsps cider vinegar; 2 teaspoons maple syrup

Scallop & apple salad with hazelnut dressing is A mixture of hazelnut, rapeseed oil, butter, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free and pescatarian diet. If you like this recipe, you might also like recipes such as Scallop and Spinach Salad with Warm Dressing, Curried Scallop Salad with Mango Dressing, and Scallop Salad With Sweet Vanilla Chili Dressing.

Instructions

To make the dressing, tip the hazelnuts into a frying pan, toast until golden, then transfer to the small bowl of a food processor. Whizz for 5-10 mins until they make a smooth paste the nuts will start to release some of their oil and the paste should look like smooth peanut butter.

Ingredients you will need

Creamy Peanut Butter

Hazelnuts

Toast

Nuts

Cooking Oil

Equipment you will use

Food Processor

Frying Pan

Bowl

Add the vinegar, maple syrup, season and blend to combine. With the motor running, pour in 150ml water and continue blending until smooth. Can be kept in the fridge for up to 1 week.

Ingredients you will need

Maple Syrup

Vinegar

Water

Cut the apple into really fine matchsticks using a mandolin or sharp knife. Toss in a little of the lemon juice as you go to prevent the apple from turning brown.

Ingredients you will need

Lemon Juice

Apple

Equipment you will use

Knife

Put the hazelnuts in a shallow dish.

Ingredients you will need

Hazelnuts

Heat the butter in a frying pan until foaming and nut brown.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the scallops and cook for 1 min on each side, or to your liking, seasoning as they cook.

Ingredients you will need

Seasoning

Scallops

Remove from the pan and roll each scallop in hazelnuts. If cooking for larger numbers, cook the scallops in batches so that you dont overcrowd the pan.

Ingredients you will need

Hazelnuts

Scallops

Roll

Equipment you will use

Frying Pan

To serve, spoon a dollop of the hazelnut dressing in the centre of each plate; use the back of the spoon to spread out the dressing slightly. Toss the watercress in the remaining lemon juice and oil, season and place a pile in the centre of each dressing dollop. Arrange the scallops around the watercress and place piles of apple between each scallop.

Ingredients you will need

Lemon Juice

Watercress

Hazelnuts

Scallops

Spread

Apple

Cooking Oil

Drizzle with a little oil and serve immediately.

Ingredients you will need

Cooking Oil

Equipment

Ingredients

Servings:

crisp, green eating apple 1

juice lemon 2Tbsps

finely chopped toasted hazelnut (see dressing)25grams

butter 6

scallops, without roe 1small handful

watercress leaves 2teaspoons

extra-virgin rapeseed oil, plus extra for drizzling 175grams

hazelnut (a 200g bag will give you enough for the scallops, too)3Tbsps

cider vinegar 2teaspoons

maple syrup

Recommended wine: Chardonnay, Gruener Veltliner, Sauvignon Blanc

Chardonnay, Gruener Veltliner, and Sauvignon Blanc are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. You could try Trentadue La Storia Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 20 dollars per bottle.