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Scallop Shell Salads with Chimichurri
Preparation info
- Serves
6
As A Twee But Elegant Starter - Difficulty
Medium
Appears in
Published 2014
Shellfish is a dream to work with because it offers so many possibilities for flash presentation. And the scallop is the best of the lot, as it comes replete with its own dinky serving dish.
Chimichurri is pesto or pistou by any other name: an Argentinian parsley number, usually deployed as a sauce for steak.
Ingredients
For the Chimichurri
6 3 ½ bunch
Method
Pound the garlic and onion together (you could do this in a blender if you like), then add the herbs, cayenne and salt to taste. Trickle in the olive oil and vinegar, and whisk into a green emulsion of sorts. Set aside until needed.
Toast (dry-fry) the pecans for a few minutes then take off the heat. Mix the cucumber, pepper and spring onions together with the frisée. Add the pecans and