Scallop and Mango Salad with Hazelnut Dressing

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Modern Classics

By Frances Bissell

Published 2000

  • About

Hazelnut oil has a low smoke point and is not good for cooking; use it for salad dressings, as here, or to season hot vegetables.

Ingredients

  • 8 or 12 scallops
  • a little grapeseed or groundnut oil
  • finely grated zest of a lime, and i

Method

Brush the scallops with the grapeseed oil. Season them with the lime zest and pepper and grill or sear them in a hot pan for a minute or two, or until done to your liking. Put to one side. Peel and slice the mango. Blanch the leeks in boiling water, or, if you like, deep-fry them briefly until crisp. Heap the salad leaves on plates, arrange the mango slices and the leeks. Mix the hazelnut oil,