Scallop, pine-nut and lemon salad

Prep: 10 mins

Cook: 5 mins

This makes an impressive starter but it could't be simpler to make.

8 scallops

1 tbsp olive oil

75g baby spinach

25g pine kernels, toasted until golden in the oven

1 tsp lemon zest, finely grated

For the dressing

3 tbsp olive oil

1 tbsp lemon juice

Wash the scallops and dry them. If the scallops have not been prepared by your fish monger then using a sharp knife, remove any brown membrane from around the scallops. Slice the scallops in half and keep chilled until ready to cook.

Make the dressing by mixing the olive oil and lemon juice in a bowl. Add salt and freshly ground black pepper. Heat a frying pan until very hot. Drizzle the scallops with olive oil and season with salt and pepper. Place on the hot frying pan and fry for two minutes on each side until golden.

Place the spinach in a bowl and drizzle with dressing. Transfer to serving plates; place the scallops on the spinach. Sprinkle with toasted pine nuts and lemon zest.

Serves
4

Preparation Time
10 minutes

Cooking Time
5 minutes

Main ingredients
Shellfish, Vegetables

Recipe Type
Starters, Easy Recipes, Entertaining, Family Dinners, Healthy, Salads

Special Info
Gluten free, Egg free

Level of Difficulty
Easy