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  • 12 wild scallops cut from shell and cleaned of muscle.

  • 4 cherry tomatoes, sliced 4 mm thick.

  • 1 large green chili cleaned of seeds and thinly sliced

  • 2 cloves garlic finely chopped

  • 2 tbs extra virgin olive oil.

  • 1 bunch watercress picked of all stem

  • 3 medium radishes sliced into matchsticks.

  • 90ml lemon dressing.

  • Lemon Dressing:

  • 20 ml lemon juice

  • 20 ml red wine vinegar

  • 1.5 cloves garlic

  • 1.5 tablespoons Dijon mustard

  • 1/2 tablespoons salt

  • 80 ml extra virgin oil


  • 1.

    Crush garlic with the salt and the mustard to form a paste.

  • 2.

    A mortar and pestle is best for this.

  • 3.

    Add the vinegar and the lemon juice and then the oils.

  • 4.

    Do not emulsify.

  • 5.

    Clean the scallops of the small muscle (located at the bottom of the scallop) place back into the shell and store in a fridge.

  • 6.

    In a bowl mix together the sliced chili, garlic and the olive oil.

  • 7.

    Spoon a generous amount onto the scallops, place 2 slices of tomato on each of the scallops, season with salt and pepper, and then place the scallops onto an ovenproof tray.

  • 8.

    Bake in an oven pre set for 200 degrees for 5-6 minutes until just cooked.

  • 9.

    In a mixing bowl combine watercress, radish matchsticks and a generous amount of the lemon dressing.

  • 10.

    Once scallops are cooked remove from oven and quickly place an even amount of the salad on top of each scallop in its shell, spoon a little dressing over the salad.

  • 11.

    Place a little watercress on the plate underneath the shells (to stop the shells sliding) and serve immediately.

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