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Scallop and Orange Salad

  • 6 scallops
  • 60g lambs lettuce
  • 50g cashew nuts
  • 1 orange, segments only
  • freshly ground pepper
  • freshly ground pink peppercorns or cayenne pepper (optional)
  • knob of butter
  • Arrange lettuce on serving plates. Add the orange segments and sprinkle over cashews.
  • Add the butter to a frying pan, heat on high, cook the scallops for one minute per side, remove from heat and add a little bit of orange juice to deglaze the pan.
  • Add one scallop per plate and sprinkle with the orange-butter sauce.
  • Sprinkle with freshly ground pepper and the remaining orange juice.