Seared Scallops on Apple & Celery Slaw with Reisling Vinaigrette

Light and delicious snack, appetizer or meal - just double up on the scallops.
Photo by Sara M.
Adapted from winerack.com

PREP TIME

20

minutes

TOTAL TIME

30

minutes

SERVINGS

2

servings

PREP TIME

20

minutes

TOTAL TIME

30

minutes

SERVINGS

2

servings

Adapted from winerack.com

Ingredients

  • Scallops

  • 4

    large scallops

  • 1

    tbsp olive oil

  • Sea salt

  • Heat pan with olive oil on medium-high heat

  • Sear scallop on both sides, 1 minute per side

  • or until golden brown colour develops.

  • Season with salt.

  • Slaw

  • 1

    Granny Smith apple.

  • 1

    stalk of celery.

  • Julienne apple and celery, season lightly

  • with salt and pepper and toss with 1 tbsp

  • of vinaigrette.

  • Serve seared scallops on top of apple salad.

Directions

Vinaigrette 1/3 cup olive oil 1/3 cup vegetable oil 1 tbsp. grainy mustard 1/2 cup Riesling 5 peppercorns 1 shallot, diced 1/4 cup rice or white wine vinegar 1 tsp. sea salt 1 tsp. black pepper Reduce wine, shallots & peppercorns in a saucepan by half, and let cool. Whisk in vinegar & mustard until combined. Drizzle in olive and vegetable oils mixing until blended. Season with salt and pepper. Vinaigrette will keep in fridge up to two weeks.

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