John Myers
Contents
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Ingredients
- 8 Scallops
- 1 Apple
- 2 cups Iceberg lettuce
- 1 Lemon (juice and zest)
- Olive oil
- Sea salt
- Black pepper
Instructions
- Wash, peel and core the apple and cut into strips. Mix these with the iceberg lettuce and season everything with salt and pepper. Sprinkle the lemon peel over it and pour some olive oil on it. Mix everything well and set aside.
- Place the scallops on a plate and pat the meat dry with kitchen paper. Season the top with salt and pepper.
- Heat a large, coated frying pan. When the pan is really hot, add a tablespoon of olive oil. Place the scallops in the pan clockwise, seasoned side down, and fry for 90 seconds. Meanwhile, season the unroasted side with salt and pepper. Then turn the scallops in the same order. Just before the second side is ready, pour the lemon juice over the scallops and toss everything well.
- Then take out the scallops and place them on a plate lined with kitchen paper.
- Spread the salad on the plates and add the scallops. Serve immediately.
