Scallop caesar salad with horseradish vinaigrette
l oil the scallops but not the pan. In a separate bowl, pour melted unsalted butter over the scallops. Just enough butter will stick to prevent them from stewing in their own juices and turning tough and rubbery when cooked. l also use an extremely hot pan. You want the scallops to sear quickly and caramelise to form a golden crust. The scallop Caesar salad is a variation on a classic. Some purists will argue that classics shouldn't be messed with, but I think that the flavours and textures work well.
|½ cup||Olive oil|
|½||Baguette, cut into 1 cm cubes|
|1||Cos lettuce leaves|
|8||Streaky bacon, rashers|
|2 Tbsp||Unsalted butter, or olive oil|
|1 to taste||Sea salt and cracked black pepper|
|4 Tbsp||Horseradish, vinaigrette|
|4 Tbsp||Shaved parmesan, cheese|
|2 Tbsp||Chives, finely chopped|
- Preheat the oven to 180C.
- Toss the bread cubes in enough olive oil to coat and place them on a baking tray.
- Bake for 5 minutes or until golden brown. Place the bacon on a baking tray and bake until crisp, then finely slice the rashers into matchsticks.
- Trim the lettuce leaves, discarding the tough exterior ones, roughly chopping the mid-layer ones and keeping the tender inner leaves whole.
- Heat a frying pan over a high heat. Melt the unsalted butter in the microwave and pour it over the scallops in a separate bowl.
- Alternatively, use olive oil. Add the scallops to the hot pan, turning once when golden brown.
- Remove from the pan and season lightly with salt, pepper and a squeeze of lemon juice.
- Toss the lettuce with the croutons, bacon and scallops.
- Drizzle with horseradish vinaigrette and scatter over the parmesan and chives.
To prepare Horseradish Vinaigrette:
- Whisk the ingredients until combined.