Caramelised scallops with beetroot, walnuts and witlof

Caramelised scallops with beetroot, walnuts and witlof

    Ingredients

•     1 bunch baby beetroot, scrubbed
•     1 green apple, quartered, cored
•     2 red witlof (Belgian endive), leaves separated
•     100g wild rocket leaves
•     8-12 scallops, cleaned
•     1 tablespoon olive oil
•     2 tablespoons roughly chopped walnuts, toasted

Dressing

•     1/4 cup (60ml) olive oil or walnut oil (see Notes)
•     2 tablespoons red wine vinegar
•     1 tablespoon honey
•     1 teaspoon Dijon mustard

Instruction
    Preheat the oven to 180C.


    Place beetroot on a large sheet of foil, then enclose to form a parcel. Roast for 1 hour or until beetroot is tender. Cool the beetroot, then peel and cut into wedges.


    For the dressing, whisk the olive or walnut oil, vinegar, honey and mustard together in a bowl, season with salt and pepper and lighten with a dash of water. Thickly slice the apple, then toss in the dressing with the witlof and rocket. Set aside while you cook the scallops.


    Heat a dry frypan over medium heat. Brush scallops with oil and season well with sea salt and freshly ground black pepper. In batches, sear scallops for 30 seconds each side until caramelised on the outside but still opaque in the centre.


    Divide salad among plates, then tuck in scallops, beetroot and walnuts, drizzle with any remaining dressing and serve.

Scallop, Chorizo and Quinoa salad

Scallop, Chorizo and Quinoa salad
Ingredients

• 4 large or 8 small scallops, shucked and cleaned
• 12 mini cooking chorizo
• 40-50g quinoa, soaked in cold water for an hour
• A handful of coriander leaves and tender stems, washed and dried
• A handful of flat parsley leaves, washed and dried
• 15-20 fine chive tops, washed

For the dressing

• 1 small red chilli, trimmed and finely chopped
• A small piece of root ginger (20-30g), finely grated
• The juice of 2 limes
• 2tbsp olive oil
• 3tbsp vegetable or corn oil
• Salt and freshly ground black pepper

Instruction
Simmer the quinoa in salted water for about 15 minutes, or until the grains open and become tender, then drain in a sieve and leave to cool. Whisk together all of the ingredients for the dressing and season.

Preheat a ribbed griddle pan on the stove and cook the chorizo on a medium heat for 6-7 minutes, remove from the heat and keep warm. Cut the scallops in half and season them.

Turn up the heat on the griddle and cook the scallops for about 20-30 seconds on each side.

To serve, arrange the coriander and parsley on serving plates with the chorizo and scallops, scatter over the quinoa, then season the salad and spoon over the dressing; scatter over the chive tops at the very end.

Scallops With Sweet Cucumber and Mango Salsa

Scallops With Sweet Cucumber and Mango Salsa

Ingredients

•     1 cup long-grain white rice (such as jasmine)
•     2 mangoes, cut into 1/2-inch pieces
•     2 Kirby cucumbers or 1 regular cucumber, peeled and cut into 1/2-inch pieces
•     1 tablespoon grated ginger
•     2 teaspoons fresh lime juice
•     2 tablespoons extra-virgin olive oil
•     1/2 cup fresh cilantro, chopped
•     kosher salt and pepper
•     1 1/2 pounds large sea scallops

Directions

    Cook the rice according to the package directions.
    Meanwhile, in a medium bowl, combine the mangoes, cucumbers, ginger, lime juice, 1 tablespoon of the oil, the cilantro, 1/2 teaspoon salt, and 1/8 teaspoon pepper; set aside.
    Rinse the scallops and pat them dry with paper towels. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat the remaining oil in a large skillet over medium-high heat. Add the scallops and cook until golden brown and the same color throughout, about 2 minutes per side. Divide among individual plates and serve atop the rice with the salsa.

Scallop and Corn Chowder

Scallop and Corn Chowder
Ingredients

•     5 slices bacon, cut into small dice
•     1 1/2 pounds sea scallops (about 16), patted dry
•     kosher salt and black pepper
•     1 small yellow onion, thinly sliced into half-moons
•     1/2 pound Yukon gold potatoes, peeled (if desired) and cut into a 1/2-inch dice
•     1/2 cup dry white wine
•     1 cup chicken broth
•     1/2 cup heavy cream
•     1 cup corn kernels, fresh (from 2 ears) or frozen
•     1/4 cup chopped flat-leaf parsley

Instruction

    In a large skillet, over medium heat, cook the bacon until crisp, about 5 minutes. Transfer to a plate lined with paper towels.
    You should have about 2 tablespoons of bacon drippings; if necessary, supplement with olive oil. Increase heat to medium-high. Season scallops with ¾ teaspoon salt and ¼ teaspoon pepper; cook until golden brown, about 2 minutes per side. Transfer to a plate.
    Add the onion to the drippings in the skillet and cook until translucent, about 5 minutes.
    Add the potatoes, wine, broth, and cream; cover partially and reduce heat. Simmer gently until the potatoes are tender, about 15 minutes.
    Add the scallops and corn and simmer gently to heat through. Sprinkle with the parsley and bacon.