Scallop Salad with Grilled Yellow Pepper and Mixed Fresh Herbs

Preparation info
  • Serves


    • Difficulty


Appears in
Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

  • About

This is a warm and cold salad which can form the main course of a light lunch or supper because the steamed scallops are both rich and satisfying.


  • 1 large yellow pepper
  • 2 Little Gem lettuces or 1 small crisp lettuce


First cut the pepper in half, discard the seeds and stem and put the two halves, skin side up, under a very hot grill. Leave the pepper halves under the grill until the skins are really blackened in patches, then put them into a plastic or paper bag and leave on one side until they are cool enough to handle.

Meanwhile, arrange the lettuce leaves on a large round shallow serving dish. Cu