Scallop and Mango Salad with Hazelnut Dressing

Preparation info

  • Serves


    • Difficulty


Appears in

Modern Classics

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.


  • 8 or 12 scallops
  • a little grapeseed or groundnut oil
  • finely grated zest of a lime, and its juice
  • freshly ground black pepper
  • 1 large mango, not too ripe
  • 1 or 2 leeks, trimmed, halved, rinsed and cut in julienne strips
  • salad leaves
  • salt
  • about 4 tablespoons hazelnut oil
  • fresh chervil or coriander – for garnish


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, a little salt and lime juice and pour over the salad. Put the herbs on top or around it and serve.