Name: Scallop Salad with Grilled Yellow Pepper and Mixed Fresh Herbs
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 4 tablespoons extra virgin olive oil; 2 Little Gem lettuces or 1 small crisp lettuce; 1 tablespoon each fresh chopped fennel, dill or tarragon, or a mixture of all 3; 375g (12oz) tomatoes; 1 small garlic clove, chopped finely; Salt and black pepper; 1 tablespoon wine vinegar; 500g (1lb) small queen scallops or 6–8 large scallops; 2 tablespoons wine vinegar; 5 tablespoons extra virgin olive oil; ½ tablespoon fresh mint leaves, roughly chopped; 1 large yellow pepper

Preparation info

Serves
4

Difficulty
Medium

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.

Ingredients

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

Method

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