I created this recipe with the help of the reduced counter at Sainsbury today, otherwise it can be a very expensive dish ! Scallops seem to forever go up in price, especially the large ones.
Anyhow… For the scallops. Separate the orange bits from the main scallop. I like to eat these but some people don’t . I suggest you try them at least once, they are lovely. Sprinkle the white scallops with chilli flakes on one side. Add a little oil to a frying pan and let it heat up on a fairly high heat.
Add the scallops to the pan chilli side down and cook for 2 minutes. Half way through turn over the orange parts. Remove the orange parts and then turn over the white scallops and they should be golden brown (caramelisation) and then cook for a further minute. Remove from the pan. If you cook them too long they will become chewy.
To assemble the plate: Put a pile of chopped lettuce in the centre of the plate and put the halved cherry tomatoes around it. Splash some balsamic vinegar over the salad in an artistic way 🙂
If not already cut, cut the salmon into chunks and put round the edge of the plate with the orange parts of the scallop. Put the scallops on the lettuce chilli side up. Eat. Yum.