Who doesn’t love perfectly seared scallops with fresh garden salad? Fresh and healthy it’s a match made in food haven! Gordon Ramsay has taken this all time favorite classic and gave it a contemporary twist. Sadly with my limited grasp on ingredients and utensils I had to tweak it a bit, until my high-end taste matched my student budget. Enjoy!
- 8 scallops
- 1/2 lemon
- 1 packet of 4 leaf salad
- 1 Granny Smith apple
- olive oil
- salt and pepper
. Peal the apple and grate to the core on the large grid.
2. Wash the 4 leaf salad and empty in to a large bowl, then add the apple. Season with salt and pepper and drizzle with olive oil and lemon juice (save the lemon core for garnish). Mix well.
3. Rinse the scallops then place on two or three layers of paper towel, cover with another few pieces of paper towel and set it aside to let the moisture absorb. Heat a frying pan and coat lightly with olive oil. Remove scallops from paper towel and places strategically on the pan, this can be done clockwise or any way you like as long as you remembered the order the scallops went into the pan. Cook for 30 seconds, then starting with the first scallops you put in the pan, turn and cook for a further 30 seconds on the other side.
4. Plate a good handful of salad in the center of the plate and place four scallops around the edges. Great the remaining lemon peal into fine zest and sprinkle on top of the salad. Serve and enjoy!
- Gordon Ramsay original recipe can be found here: https://www.gordonramsay.com/gr/recipes/pan-fried-scallops-with-crunchy-apple-salad/