Name: Warm Salad of Scallops with Toasted Pine Kernels and Avocado
Yield: serves 4
Ingredients: 1–1½ tablespoons balsamic vinegar or white wine vinegar; salt and freshly ground pepper; 8 scallops; selection of salad leaves, eg. lamb’s lettuce, radicchio frizzy lettuce, watercress; ½ teaspoon Dijon mustard; 30 g pine kernels; 1 ripe avocado; a few sprigs of fresh chervil; 3–4 tablespoons olive oil

Preparation info

serves
4

Difficulty
Easy

Appears in

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

About

Really fresh pine kernels are difficult to find – they go rancid very quickly, so ask to taste one before you buy. If you do find good ones, buy extra and freeze some.

Ingredients

8 scallops
30 g pine kernels
3–4 tablespoons olive o

Supper
Gluten-free

Method

Detach the corals from the scallops. Cut the scallop nuggets in half across the centre and dry well on kitchen paper. Toast the pine kernels under a hot grill or in a moderate oven until golden (approximately 5 minutes). Whisk the olive oil, vinegar and mustard together to make a vinaigrette and season to taste. Wash the lettuces well, shake dry and tear into bite-sized pieces.

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