Seared scallops with flavoured greens
By Tom Kerridge
Cooking for friends? This sophisticated starter is a taste sensation with lemon, anchovies and garlic packing a punch
-
Prep:15 mins
Cook:10 mins
- More effort
Nutrition per serving
-
kcal 146
-
fat 8g
-
saturates 2g
-
carbs 1g
-
sugars 1g
-
fibre 2g
-
protein 18g
-
salt 1.33g
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
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.
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.
