Name: Seared scallop, witlof and roquefort salad
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 4
Ingredients: 2 witlof, leaves separated; 60 gram roquefort or blue cheese, crumbled; 1/4 cup hazelnuts, roasted, skins removed, chopped; 30 gram butter; 16 scallops, roe removed (optional); parsley leaves, to serve; Vinaigrette; 1/4 cup extra virgin olive oil; 2 tablespoon lemon juice; 2 teaspoon dijon mustard

Seared scallop, witlof and roquefort salad

Serves 4

Prep

10M

Cook

Total

12M

Skip to Recipe

Ingredients

2 witlof, leaves separated

60 gram roquefort or blue cheese, crumbled

1/4 cup hazelnuts, roasted, skins removed, chopped

30 gram butter

16 scallops, roe removed (optional)

parsley leaves, to serve

Vinaigrette

1/4 cup extra virgin olive oil

2 tablespoon lemon juice

2 teaspoon dijon mustard

Method

1. Arrange witlof, cheese and hazelnuts on serving plates.

2.Make vinaigrette by whisking together all ingredients in a small jug. Season to taste.

3.In a large frying pan, melt butter on medium heat, until foaming. Lightly season scallops and add to pan. Cook for 30 seconds to 1 minute, turn, cook for 30 seconds. Remove from pan and arrange on salad. Drizzle with vinaigrette and scatter with parsley to serve.

Replace one of the witlof with radicchio. Scallops are delicate and require minimal cooking. If overcooked they become rubbery.
Note

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Ingredients

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