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Seared scallops with flavoured greens

Cooking for friends? This sophisticated starter is a taste sensation with lemon, anchovies and garlic packing a punch

  • Prep: 15 mins
    Cook: 10 mins
  • Serves 6
  • More effort
  • Serves 6
  • More effort
  • Calories 146
  • Carbohydrates 1
  • Saturated Fat 2
  • Sugar 1
  • Protein 18
  • Fat 8
  • Fibre 2
  • Salt 1.33

Nutrition per serving

  • Calories 146
  • Carbohydrates 1
  • Saturated Fat 2
  • Sugar 1
  • Protein 18
  • Fat 8
  • Fibre 2
  • Salt 1.33

Ingredients

  • 2 tbsp rapeseed oil
  • 3 shallots, diced
  • 2 garlic cloves, crushed
  • zest and juice 2 lemons
  • 300g dark greens, such as cavalo nero or kale, stalks removed then shredded
  • 50g anchovies, chopped
  • 9 large scallops, roe removed and halved horizontally
  • knob of butter

Method

  1. Heat half the oil in a frying pan. Add the shallots, garlic and lemon zest, and fry gently until soft. Add the greens the anchovies, and cook for 5 mins until the leaves are wilted.

  2. Meanwhile, heat the remaining oil in a non-stick pan, then add the scallops and fry for 1-2 mins on each side. Add the butter and lemon juice to the pan and swirl until the butter melts and you have a glossy sauce. Divide the cabbage and scallops between 6 plates and serve with the pan juices spooned over.

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