Seared Tasmanian Scallops with Savoy Salad and Hazelnuts
Summer eating at its finest featuring seared Tasmanian scallops on a bed of greens that are dressed with Hill Farm Preserves Lemon Infused Cold Pressed Canola Oil.
How long will it take?
15 minutes
What’s the serving size?
Serves 4
What do I need?
- 200 g snow peas, trimmed
- 1 savoy cabbage, leaves separated
- 50 g baby rocket
- 1 avocado, sliced
- 50 g pea tendrils or sprouts
- 2 tbsp Hill Farm Preserves Lemon Infused Cold Pressed Canola Oil
- 50 g roasted hazelnuts, chopped
- 2 tbsp olive oil
- 400 g Tasmanian scallops
- Sea salt
How do I make it?
- Bring a pot of salted water to the boil over high heat. Add snow peas and cook for 1 minute. Remove from the heat, drain and refresh in cold water. Set aside.
- Place cabbage leaves on a serving platter and top with rocket, snow peas, avocado and pea tendrils. Set aside.
- Heat olive oil in a large frying pan over high heat. Cook scallops for 1 minute per side or until golden, and lightly season with salt. Add scallops to the platter, drizzle with Hill Farm Preserves Lemon Infused Cold Pressed Canola Oil and sprinkle over the hazelnuts. Serve immediately.
