Seared scallop salad

Seared scallop salad

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1 quantity Scallops Provençale

Method

  1. Prepare the scallops as for Scallops Provençale. Pile a small mound of baby green leaves in the centre of each dinner plate. Sear scallops in a hot frying pan. Transfer to the plates, piling on to the greens. Heat remaining butter and a tablespoon of olive oil in the pan, add 2 teaspoons good balsamic vinegar and stir to combine. Drizzle over the scallops and greens.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again