About the Recipe
Scallops are a special treat. When cooked properly the flesh is tender and sweet and utterly delicious. combined with this apple, fennel and celeriac remoulade just enhances the treat
Ingredients
2 Tbsp Kefir Yoghurt
1 Tsp Creamed Horseradish
1 Tbsp Extra Virgin Olive Oil
1 Tbsp Avocado Oil
1 Tsp Caster Sugar
30g Baby Green leaves
1 Apple
2 Lemons, juice only
1 Fennel Bulb
0.5 Red Onion
0.25 Celeriac
6 Tbsp Shaoxing Rive Wine Vinegar
4 Tbsp Caster Sugar
10g chopped Dill
12 Scallops
15 g Unsalted Butter
Sea Salt & freshly ground Black Pepper
10g Walnut halves
Serve with some French Fries
Preparation
Dressing for the Salad leaves
Combine the Kefir, Horseradish oin a small bowl
Season to taste
Add the Olive Oil, Avocado Oil and 1 Tsp Caster Sugar
Set aside
For the Remoulade
Chop the Apple in to matchsticks
Drop the matchsticks in to a bowl with the Lemon Juice
Quarter the Fennel removing any tough outer leaves if necessary
Remove the hard core at athe base of the bulb
Chop in to Matchsticks and place with the AppleThinly slice the Red Onion and add this to the Apple and Fennel in the Lemon Juice
Peel the Celeriac and cut the flesh in to matchsticks
Add this to the bowl and Lemon Juice
In a separate bowl mix together the Rice Wine Vinegar and Caster Sugar until the sugar has dissol;ved
Lift the Apple, Fennel, Onion and Celeriac out of the Lemon Juice in to a serving bowl
Toss in the chopped Dill
Add the sweetened Rice Wine Vinegar
Season to taste
Divide the Apple Salad between 2 plates
Brush each side of the Scallops with Groundnut Oil
Heat a frying pan to nearly smoking hot
Season each Scallop and place in the pan
Cook for no more than 2 minutes on each side until lightly brown
Add the butter and spoon over when foaming
Remove the Scallops and place equally on top of the Apple Salad
Divide the Baby leaves betwen the plates
Spoon the Horseradish dressing over the leaves
Sprinkle the chopped Walnut halves over and around the leaves
Serve and enjoy