Pan-Fried Scallop Salad Recipe

Name: Pan-Fried Scallop Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ounces unsalted butter; 2 slices of granary bread, diced; 8 ounces mixed baby greens; 18 fresh scallops, shelled; 12 slices parma ham, roughly shredded; 2 tablespoons walnut oil; 2 tablespoons white wine vinegar; ¾ cup sunflower oil; 1 garlic clove, finely chopped; 1 shallot, finely chopped; 1 teaspoon English mustard; salt and pepper; 2 tablespoons chopped chives

Servings: persons

3 ounces unsalted butter
2 slices of granary bread, diced
8 ounces mixed baby greens
18 fresh scallops, shelled
12 slices parma ham, roughly shredded
2 tablespoons walnut oil
2 tablespoons white wine vinegar
¾ cup sunflower oil
1 garlic clove, finely chopped
1 shallot, finely chopped
1 teaspoon English mustard
salt and pepper
2 tablespoons chopped chives

1
Heat 1 oz butter in a large, heavy, non-stick frying pan.
2
Add the bread and fry until brown and crispy making croutons.
3
Drain the croutons on kitchen paper.
4
Spread the salad leaves out on a serving platter.
5
Add 1 oz butter to the frying pan.
6
Fry the scallops for 1-2 minutes on each side till just cooked.
7
Transfer the scallops to the salad leaf platter.
8
Heat 1 oz butter in the same pan.
9
Fry the Parma ham until crispy, 2-3 minutes.
10
Add the croutons and fry for a further 2 minutes.
11
Sprinkle the Parma ham shreds and croutons over the scallops and salad.
12
Meanwhile in a saucepan heat together the walnut oil, sunflower oil, garlic, shallot and mustard, cooking for 5 minutes.
13
Season with salt and freshly ground pepper.
14
Pour over the scallop salad.
15
Sprinkle over the chopped chives and serve.

650

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 ounces unsalted butter, 2 slices of granary bread, diced, 8 ounces mixed baby greens, 18 fresh scallops, shelled, and more.

Yes, Pan-Fried Scallop Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pan-Fried Scallop Salad

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