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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