Seared Scallops With Endive and Roquefort
- Ready In:
- 15mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 2 heads chicory lettuce
- 12 scallops, shelled
- 2 tablespoons olive oil
- 1 teaspoon walnut oil
- 1⁄2 lime, juice of
- 100 g Roquefort cheese, crumbled into 1 cm pieces
- 2 tablespoons snipped fresh chives
- salt & freshly ground black pepper
directions
- Break open the chivory and place 3 leaves on each of 4 plates.
- Brush the scallops with a little of the olive oil.
- Cook in a hot, non-stick frying pan for 1 minute on each side until golden.
- Place a scallop on each leaf.
- Whisk together the remaining olive oil, walnut oil, lime juice and some salt and pepper.
- Top each leave with a cube or two of roquefort and a scattering of chives, then drizzle over the dressing and serve with the scallops are still just warm.
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