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    Seared Scallop, Watercress and Leek Salad

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    Seared Scallop, Watercress and Leek Salad

    • Preparation time: 20 minutes
    • Cooking time: 5 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4


    • 12 baby leeks, trimmed
    • 1 tbsp finely chopped shallot
    • 2 tbsp white wine vinegar
    • 6 tbsp olive oil
    • Salt and freshly ground black pepper
    • 12 scallops
    • 1 tbsp sunflower oil
    • 2 bunches watercress, trimmed
    • 100g bag mixed root vegetable chips


    1. Wash the leeks and drop into a pan of boiling water. Cook for 3-5 minutes or until tender, refresh under cold water, drain and spread out to cool. Pat dry with kitchen paper and place in a bowl.
    2. Whisk together the shallot, white wine vinegar and olive oil. Season to taste. Dress the leeks with half the vinaigrette and set aside.
    3. Prepare the scallops by removing the tough white muscle situated on their girth. Lightly rinse each scallop and pat dry. Cut each scallop in half, so that it forms 2 discs.
    4. Divide the leeks between 4 plates, arranging them in loose piles, gently splaying out their green tops.
    5. Heat a griddle pan over a medium-high heat. Toss the scallops in the sunflower oil, season lightly and grill on each side for about 30 seconds. Remove and place in a mixing bowl with the watercress, chips and remaining vinaigrette. Gently mix and arrange in among the leeks on each plate. Serve immediately.

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