Griddled scallops with radicchio, sourdough breadcrumbs and anchovy dressing

Griddled scallops with radicchio, sourdough breadcrumbs and anchovy dressing

By
From
A Year In My Kitchen
Serves
4

This salad is full of texture and has a wonderful, intense flavour. The sweet plump scallops work beautifully with it – just make sure you cook them as quickly as possible, so they remain succulent. Allow 4–6 scallops per person, according to size, and ask your fishmonger to shell and clean them for you. You may need to pan-fry the scallops in two batches, depending on the number and your pan.

Ingredients

Quantity Ingredient
16-24 scallops, shelled and cleaned
2 small heads radicchio
4 tablespoons see method for ingredients
2 organic free-range eggs, hard-boiled, peeled and grated
1 tablespoon finely chopped curly parsley
1/2 small lemon, juiced, or to taste
50ml extra virgin olive oil
olive oil, for cooking
sea salt
freshly ground black pepper

Anchovy vinaigrette

Quantity Ingredient
6 fine quality canned anchovy fillets in olive oil, drained
1 shallot, peeled and chopped
1 1/2 tablespoons good quality red wine vinegar
100ml extra virgin olive oil

To finish

Quantity Ingredient
1 lemon, finely grated zest

Method

  1. Set the scallops aside at room temperature while you prepare the salad. Remove any discoloured outer leaves from the radicchio, then cut in half and slice finely (as if you were making a coleslaw). Place in a bowl and add the sourdough breadcrumbs, grated eggs and chopped parsley.
  2. Now make the anchovy vinaigrette. Put the anchovies in a blender with the shallot, wine vinegar and a generous grinding of pepper. With the motor running, slowly pour in the extra virgin olive oil, to create an emulsified sauce. (Don’t panic if the sauce splits though, it will still taste delicious.)
  3. Squeeze the lemon juice over the radicchio, drizzle over the extra virgin olive oil and toss lightly with your fingers (easily the best implements for tossing salads). Place a pile of salad on each plate.
  4. Heat a heavy-based frying pan or griddle over a medium heat, then add a good splash of olive oil. Season the scallops well with salt and pepper and, when the pan is smoking, add them to the pan one by one. (Take care as they may well splutter because of their high water content.) Cook for 1 minute, then turn and cook for a minute on the other side. The scallops should have a golden crust on both sides and feel springy when you press them gently.
  5. Lay the scallops on top of the dressed radicchio. Spoon over the anchovy vinaigrette and scatter with lemon zest. Serve immediately, while the scallops are piping hot.
Tags:
seasonal
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