Warm Salad of Scallops and Mangetout


Preparation info

  • Serves


    • Difficulty


Appears in

A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

  • About

Where good food is important but time is of the essence, this makes a wonderfully simple first course that will complement any meal. It is also perfect for a light main course at lunchtime, and is quick and easy to prepare and even quicker to finish. I always select smaller scallops for this dish as they cook more quickly and I think they also look more attractive, particularly for a starter.


  • 12 scallops (weighing 275-300 g/10-l2 oz)
  • 50 g/2 oz mangetout
  • 15 g/½ oz pine kernels
  • ¼ head frizzy lettuce
  • 1 tbsp sherry vinegar
  • 3 tbsp walnut oil
  • Salt and freshly ground white pepper
  • 15 g/½ oz butter


    Preheat the oven to 230°C/450°F/Gas Mark 8.

    Shell, trim and wash the scallops. Dry well. Cut the white meat across into 2 pieces, leaving the roe attached to one half.

    Top and tail the mangetout and blanch in boiling salted water for about 30 seconds or until they are still slightly crunchy. Refresh in iced water and drain. Spread the pine kernels on a baking sheet and toast either in a hot oven (230°C/450°F/Gas Mark 8) or under a hot grill until golden brown.