Scallop and Watercress Salad. A delicious recipe from Loch Fyne restaurants

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Bream with Scallops & Clams

Smoked salmon fishcake with roasted baby vegetables

Serves 4

Ingredients

  • 120g Watercress
  • 2g micro coriander cress (if you can’t find this can substitute for a handful of fresh coriander, roughly chopped)
  • 2 long shallots
  • 16 king scallops
  • 120g baby plum tomatoes
  • 12 slices San Daniele prosciutto
  • Fennel salad (instructions below)
  • Olive oil (a splash for cooking)

To make the fennel salad

Ingredients

  • 1 tbsp olive oil
  • 2 ½ tsps. caster sugar
  • 30ml golden malt vinegar
  • 200g fennel (about one bulb)
  • 1 orange

To make the fennel salad, half and quarter the fennel and remove the root. Then finely zest the orange, split into segments and squeeze out some of the juice into a bowl. Very finely slice the fennel and mix with olive oil, sugar and vinegar in a separate bowl. In your first bowl, mix the orange juice, segments and zest with the fennel mix, and place to one side. 

Method

  1. Prepare the fennel salad as per the above recipe
  2. Very finely chop the shallots and halve the scallops
  3. Quarter the tomatoes and wash the watercress, then place to one side
  4. Heat a splash of olive oil in a frying pan, and quickly sear the scallops until brown both sides (probably about a 1 ½ minutes on each side)
  5. Mix all the salad together with the shallots, tomatoes and fennel salad
  6. Split the salad between four bowls, and share the scallops and prosciutto between the bowls also
  7. Finish with the coriander cress sprinkled over and drizzle a little of the leftover liquid from the fennel salad as a dressing
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