12 Large West Country Catch Scallops
Juice 2 Large Lemons
Good quality Olive Oil
2 Large Granny Smith’s
Pea shoot or Watercress Salad
Sea Salt & Black Pepper
Peel, core & cut the apples into fine strips and mix with the pea shoot salad, season and squeeze over the juice of 1 large lemon add a generous amount of extra virgin olive oil and toss.
Heat a frying pan until smoking and add the olive oil, dry the scallops onto a little kitchen roll. Then add the scallops in a clockwise direction and sear for 1-2 minutes once golden turn them over and leave again for 1-2 minutes. Squeeze over the juice of one lemon and give the pan a good shake.
Share the salad between 4 plate and divide out the cooked scallops, add some lemon zest and additional salt and pepper if required.