Scallops with Summer Salad

This is another simple but tasty recipe that James first cooked up in his own garden, using freshly grown produce, in lockdown 1.0! The salad is no ordinary salad and contains cucumber, apple and strawberries. The final flourish is a lovely French vinaigrette!
BBQ Bites | James Martin's Saturday Morning | Salads | Seafood
2

Ingredients

  • 5 scallops cleaned, roe removed, in their shells
  • 200g butter
  • Few sprigs tarragon
  • 1 lemon zest
Salad
  • ½ fennel sliced
  • ½ cucumber seeds removed and sliced
  • 1 apple julienned
  • 4 large strawberries sliced
Dressing
  • 1 tbs Dijon mustard
  • 100ml veg oil
  • 2 tbs white wine vinegar
  • Splash of water
  • Salt and pepper

Method

Print Recipe

Heat a BBQ until hot and the coals are white.

Dot the scallops with butter, top with tarragon, season, add lemon zest, put directly on the coals and cook for 2 minutes, pop onto a platter.

To make the dressing, whisk everything together, mix the salad ingredients together use some of the dressing to coat and spoon on top of the scallops.

Dress with cucumber flowers, borage, calamint and penny mint and a spoon of caviar.

Ingredients

  • 5 scallops cleaned, roe removed, in their shells
  • 200g butter
  • Few sprigs tarragon
  • 1 lemon zest
Salad
  • ½ fennel sliced
  • ½ cucumber seeds removed and sliced
  • 1 apple julienned
  • 4 large strawberries sliced
Dressing
  • 1 tbs Dijon mustard
  • 100ml veg oil
  • 2 tbs white wine vinegar
  • Splash of water
  • Salt and pepper

Method

Heat a BBQ until hot and the coals are white.

Dot the scallops with butter, top with tarragon, season, add lemon zest, put directly on the coals and cook for 2 minutes, pop onto a platter.

To make the dressing, whisk everything together, mix the salad ingredients together use some of the dressing to coat and spoon on top of the scallops.

Dress with cucumber flowers, borage, calamint and penny mint and a spoon of caviar.

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