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Iain Hewitson

Seared Scallops with Bitter Leaves & Anchovy Dressing

Seared Scallops with Bitter Leaves & Anchovy Dressing
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Serves 4-6 as an entrée.

Serves 4 to 6

Ingredients

  • 6 anchovies, chopped & mashed
  • 2 spring (green) onions, finely sliced
  • 150 ml olive oil
  • Freshly ground pepper
  • 2 tbsp red wine vinegar
  • 1 radicchio, cleaned & sliced
  • 2 witloof, finely sliced
  • A small handful of frisee, washed well
  • 16 scallops, cleaned
  • Olive oil spray
  • 1 lemon
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Method

  1. Whisk anchovies, spring onions, oil, ground pepper and vinegar. Taste for seasoning.
  2. Toss lettuces with the dressing to taste and mound on individual plates.
  3. Quickly sear scallops on a lightly oiled, preheated ridged grill (or BBQ), squeezing with a little lemon juice as you do so.
  4. To serve, arrange scallops on top of the salad and drizzle the leaves with a little more dressing.
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