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Natural Kitchen Adventures - Scallop & strawberry salad with a basil-lime dressing
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Strawberries don’t have to be part of a dessert – most berries work brilliantly in savoury dishes too. Since scallops are also sweet they pair well with bitter rocket and creamy avocado in this recipe for a summer salad.
15g fresh basil
2 tablespoons lime juice (1-2 limes depending on juiciness)
4 tablespoons extra virgin olive oil
¼ teaspoon sea salt
50g rocket leaves
200g strawberries, stems removed and halved
Half a cucumber, sliced into long ribbons using a peeler
1 avocado, cored, peeled and sliced into segments
1 Tablespoon ghee or clarified butter
4-6 scallops, removed from their shells, dark organs trimmed*
Extra lime juice, salt and black pepper to season scallops
1. In a small food processor blend all the dressing ingredients together. Set aside.
2. Warm a frying pan over a medium heat and melt the ghee. Cook the scallops for 1-2 minutes on each side, until the surface is slightly caramelised. The scallops will remain slightly under-cooked in the middle, to prevent them from going tough. Drain the scallops on kitchen toweling, then season with a pinch of salt, pepper and a squeeze of lime juice.
3. Toss all the salad ingredients together with 1 tablespoon of the dressing till the rocket is lightly coated. Plate up and top the salad with the cooked scallops and a further 1-2 tablespoons of dressing.
While all Waitrose recipes are tested extensively, we do not test any of the community recipes, so cannot verify the results or answer queries concerning them.
This recipe was first published in September 2015.