Bitter Salad with Warm Scallops

Name: Bitter Salad with Warm Scallops
Ingredients: 1 heart of escarole (type of endive); 1 oz (25 g) nasturtium leaves; 2 oz (50 g) lamb’s lettuce; Olive oil, lemon juice, salt and pepper, for dressing the salad; Olive oil, lemon juice, salt and pepper, for dressing the salad; 2 cooked artichoke hearts, sliced; 2 oz (50 g) red lettuce (radicchio); 14 oz (400 g) scallops, sliced into roundels; 2 oz (50 g) butter; Olive oil, lemon juice, salt and pepper, for dressing the salad; Olive oil, lemon juice, salt and pepper, for dressing the salad; 1 tablespoon chopped chervil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on Fish

By Keith Floyd

Published 1985

About

The warm scallops liaise with the cold salad and dressing to make a delightful combination of flavours and textures.

Ingredients

2 oz (50 g) lamb’s lettuce
1 oz (25

Gluten-free
Pescatarian

Method

Toss the salad with the oil, lemon juice, salt and pepper in a salad bowl and then arrange attractively on individual plates. There should be plenty of lemon juice in the dressing.

Melt the butter in a frying pan and fry the scallops briskly for 2 or 3 minutes - they must not be overcooked. Place the scallops on the salad and garnish with chervil.