Wild scallops, watercress and radish salad

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Cooking time: Less than 30 minutes

Serves: 2

Type: Salad

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Wild scallops, watercress and radish salad

Ingredients

12 wild scallops cut from shell and cleaned of muscle
4 cherry tomatoes, sliced 4 mm thick
1 large green chilli, cleaned of seeds and thinly sliced
2 cloves garlic, finely chopped
2 tablespoons extra virgin olive oil
1 bunch watercress, picked of all stem
3 medium radishes, sliced into matchsticks
90ml lemon dressing

20ml lemon juice
20ml red wine vinegar
1½ cloves garlic
1½ tablespoons Dijon mustard
½ tablespoons salt
80ml extra virgin oil

Preparation method

To make dressing, crush garlic with the salt and mustard to form a paste. A mortar and pestle is best for this. Add the vinegar and lemon juice and then the oils. Do not emulsify.

Clean the scallops of the small muscle (located at the bottom of the scallop) place back into the shell and store in a fridge.

In a bowl, mix together the sliced chilli, garlic and olive oil. Spoon a generous amount onto the scallops, place 2 slices of tomato on each scallop and then place the scallops onto an ovenproof tray.

Bake in an oven pre-set at 180°C for 5-6 minutes until just cooked. In a mixing bowl combine watercress, radish matchsticks and a generous amount of the lemon dressing.

Once scallops are cooked, remove from oven and quickly place an even amount of the salad on top of each scallop in its shell, spoon a little dressing over the salad.
Place a little watercress on the plate underneath the shells (to stop the shells sliding) and serve immediately.

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