Scallop & Strawberry Salad with a Basil-Lime Dressing
Author: 
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Strawberries don’t have to be part of a dessert – most berries work brilliantly in savoury dishes too. Since scallops are also sweet they pair well with bitter rocket and creamy avocado in this recipe for a summer salad.
Ingredients
Dressing:
  • 15g fresh basil
  • 2 tablespoons lime juice (1-2 limes depending on juiciness)
  • 4 tablespoons extra virgin olive oil
  • ¼ teaspoon sea salt
Salad:
  • 50g rocket leaves
  • 200g strawberries, stems removed and halved
  • half a cucumber, sliced into long ribbons using a peeler
  • 1 avocado, cored, peeled and sliced into segments
  • 1 Tablespoon ghee or clarified butter
  • 4-6 scallops, removed from their shells, dark organs trimmed*
  • extra lime juice, salt and black pepper to season scallops
Instructions
  1. In a small food processor blend all the dressing ingredients together. Set aside.
  2. Warm a frying pan over a medium heat and melt the ghee. Cook the scallops for 1-2 minutes on each side, until the surface is slightly caramelised. The scallops will remain slightly under-cooked in the middle, to prevent them from going tough. Drain the scallops on kitchen toweling, then season with a pinch of salt, pepper and a squeeze of lime juice.
  3. Toss all the salad ingredients together with 1 tablespoon of the dressing till the rocket is lightly coated. Plate up and top the salad with the cooked scallops and a further 1-2 tablespoons of dressing.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/scallop-strawberry-salad-with-a-basil-lime-dressing/