This scallop salad recipe from Adam Gray is ideal for a dinner party starter, because all the components can be prepared in advance and the scallops fried to a delicate golden brown just before serving. If you can’t find cobnuts, use toasted hazelnuts instead.
Warm the duck fat in a saucepan and pour it over the potatoes until they are covered. Cover the tray with foil and bake for 40-50 minutes, or until the potatoes are just tender
Alternatively, toast them under the grill, keeping a careful eye on them to ensure they do not burn
4
Once the potatoes are done, remove from the oven and leave in the duck fat until needed
5
Heat a heavy frying pan over a high heat and add the rapeseed oil. Once the pan begins to smoke, add the scallops to the pan, presentation-side down and fry until golden
Meanwhile, combine all the ingredients for the dressing in a screw-top jar and season to taste with salt and pepper. Put on the lid and shake until well mixed. Set aside until serving
Turn the scallops over and continue cooking on the other side until the same colour is achieved
9
Put 3 slices of potato down the centre of each serving plate (reheating in the oven if necessary) and top with the scallops. Arrange the cobnuts and salad leaves around the outside then drizzle with the maple syrup dressing and serve
