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Pan Fried Scallops, Corella Pear, Witlof and Blue Cheese Salad with Truffle and Hazelnut Vinaigrette

Keith Murray from Head Chef of Dunbar Head shows us how to prepare sumptuous Pan Fried Scallops that is sure to impress your Valentines date!


  • 15 scallops roe off (three per serve)

  • 1 x witlof (2 x leaves per plate, 1 x whole and 1 x sliced)

  • I x Corella pear, sliced into small triangles

  • 200g blue cheese, broken into little nuggets

  • 1 x fennel, sliced thinly

  • 50g roasted hazelnuts, broken coarsely

  • 100g watercress, picked and cleaned

  • 3tsp truffle paste (obtained from any good deli)

  • 50g chopped parsley

  • Truffle and hazelnut dressing:

  • 10ml truffle oil

  • 40ml hazelnut oil

  • 10g hazelnut meal

  • 15ml sherry vinegar

  • Pinch of salt


  • 1.

    Lay whole piece of witlof across the centre of a plate and smear ½ tsp of truffle paste onto each piece.

  • 2.

    Mix all remaining salad ingredients and lightly dress with the truffle and hazelnut dressing. Place the salad over witlof leaf.

  • 3.

    Sear scallops in a fry pan until lightly browned on both sides, being careful not to overcook. Place evenly around plate, drizzle with a little more dressing and serve.

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