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Salad of scallops with green beans

Name: Salad of scallops with green beans recipe
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: 150g green beans, trimmed; 2 small heads of witlof, trimmed, leaves separated; 1 eschalot, finely chopped; 1/2 tsp caster sugar; 2 tbs sherry vinegar or balsamic vinegar; 2 tbs walnut oil, plus extra to drizzle; 20 scallops, roe removed; 1/4 cup (60ml) grapeseed oil; 1 handful of snow pea tendrils; 40g roasted hazelnuts, roughly chopped; Crusty baguette, to serve

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by Rick Stein

Chef, author, TV presenter

Mar 24, 2020

If seafood is your go-to, Rick Stein has created a starter that will wow you and your guests.

150g green beans, trimmed
2 small heads of witlof, trimmed, leaves separated
1 eschalot, finely chopped
1/2 tsp caster sugar
2 tbs sherry vinegar or balsamic vinegar
2 tbs walnut oil, plus extra to drizzle
20 scallops, roe removed
1/4 cup (60ml) grapeseed oil
1 handful of snow pea tendrils
40g roasted hazelnuts, roughly chopped
Crusty baguette, to serve

Method

1.

Bring a medium saucepan of salted water to the boil over high heat, add the green beans and cook for 2-3 minutes until just tender but still with a bite. Drain and refresh in cold water. Halve lengthwise then transfer to a large bowl with witlof.
2.

Place eschalot, sugar, vinegar and walnut oil in a bowl, season to taste and whisk to combine. Pour over the beans and wilof, and toss to combine. Set aside.
3.

Heat a large non-stick frypan with half the grapeseed oil over high heat. Sear scallops for 20-30 seconds on each side or until lightly golden. Repeat with remaining oil and scallops. Season lightly.
4.

Arrange the dressed beans and witlof on a serving platter and scatter over the tendrils. Top with scallops and sprinkle over hazelnuts. Drizzle over extra walnut oil and serve with crusty baguette.