Scallops with pickled shallots and oyster dressing

This dish is perfect for when you want to serve something special but don’t want to spend ages in the kitchen.


For the pickled shallots

For the oyster dressing

For the salad

  • 1 cucumber, peeled into long ribbons
  • 1 Granny Smith apple, grated
  • 1 fennel, thinly sliced with a mandolin
  • 30g/1oz fresh dill, finely chopped
  • 6 round radishes, sliced into discs
  • 16 wild garlic flowers (optional)

For the scallops


  1. For the pickled shallots, bring 50ml/2fl oz water and all of the ingredients, except the shallots, to the boil. Put the shallots into a bowl and pour the pickling liquor over. Leave for at least 1 hour.

  2. For the dressing, put all the ingredients and 50—100ml/2—3½fl oz water into a blender and blend until smooth.

  3. For the salad, put the ingredients in a large bowl and mix well.

  4. For the scallops, place a frying pan over a high heat and add the oil. Season the scallops with salt and put in the pan. Cook without moving the scallops for 40-60 seconds. Turn over and add the lemon juice.

  5. To serve, put the salad and shallots around the centre of a plate. Top with the scallops and pour over the oyster dressing.

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