Scallop salad with cobnuts
Item 1 of 1
Ingredients
Metric
Imperial
Scallop salad
Maple syrup dressing
- 400ml of olive oil
- 100ml of water
- 200ml of maple syrup
- 50ml of sherry vinegar
- salt
- ground white pepper
SAVE RECIPE
Method
1
Preheat the oven to 110°C/Gas mark 1/4. Slice the potatoes 1cm-thick and place them in a shallow oven tray lined with greaseproof paper
2
Warm the duck fat in a saucepan and pour it over the potatoes until they are covered. Cover the tray with foil and bake for 40-50 minutes, or until the potatoes are just tender
- 500g of duck fat
3
Meanwhile, combine all the ingredients for the dressing in a screw-top jar and season to taste with salt and pepper. Put on the lid and shake until well mixed. Set aside until serving
- 400ml of olive oil
- 100ml of water
- 200ml of maple syrup
- 50ml of sherry vinegar
- salt
- ground white pepper
4
To toast the cobnuts, put them in a dry frying pan over a medium-high heat and stir frequently until golden. Remove from the pan and allow to cool
- 20 cobnuts
5
Alternatively, toast them under the grill, keeping a careful eye on them to ensure they do not burn
6
Once the potatoes are done, remove from the oven and leave in the duck fat until needed
7
Heat a heavy frying pan over a high heat and add the rapeseed oil. Once the pan begins to smoke, add the scallops to the pan, presentation-side down and fry until golden
- 100ml of rapeseed oil
- 12 scallops
8
Turn the scallops over and continue cooking on the other side until the same colour is achieved
9
Put 3 slices of potato down the centre of each serving plate (reheating in the oven if necessary) and top with the scallops. Arrange the cobnuts and salad leaves around the outside then drizzle with the maple syrup dressing and serve
- 1 handful of salad leaves
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