By continuing to browse our website you are in agreement with our
Cookies Policy.
Our website uses cookies in order to provide you with a better experience. Continue to use this site as normal if you're happy with this. Click here to view our
Cookies Policy.
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.
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
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
Adam Gray pulls off classic British flavours with grace, intelligence and admirable lightness of touch.
Get recipes in your inbox
Sign up to our Email Newsletter
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Comments ()
Scallop salad with cobnuts
Change your username in user settings to something more personal.
This comment was edited
Please enter text
Comments must be less than characters
Report this comment
Please state your report in the space below
This comment was edited
Please enter text
Comments must be less than characters
Report this comment
Please state your report in the space below
Change your username in user settings to something more personal.
Report this comment
Please state your report in the space below
Thank you for the report
It will be dealt with as soon as possible.
Are you sure you want to delete this comment?