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Seared Scallops on Apple & Celery Slaw with Reisling Vinaigrette

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Light and delicious snack, appetizer or meal - just double up on the scallops.

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Rate this recipe 4.5/5 (22 Votes)

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.

Details

Servings 2
Preparation time 20mins
Cooking time 30mins
Adapted from winerack.com

Preparation

Step 1

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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