Crispy scallop salad recipe for a fresh summer dish

Ingredients for Crispy scallop salad

• 60 g cornstarch

• 60 g fine-ground yellow cornmeal

• 10 ml Old Bay seasoning

• 2.5 ml baking powder

• 15 ml kosher salt, divided, plus more

• 5 ml freshly ground black pepper

• 2 large eggs

• 450 g sea scallops, side muscle removed, patted dry

• vegetable oil, for frying (about 480 ml)

• 60 ml extra-virgin olive oil

• 2.5 ml finely grated orange zest

• 60 ml fresh orange juice

• 30 ml white wine vinegar

• 1 garlic clove, finely grated

• 3 small or 2 large Belgian endive, root trimmed, leaves separated

• 3 small or 2 large oranges, peel and pith removed, cut into segments

• 1 avocado, sliced

• 30 g basil leaves

How to make Crispy scallop salad

1. Whisk together the cornstarch, cornmeal, Old Bay seasoning, baking powder, 1 tsp salt, and ½ tsp pepper in a medium bowl.

2. In another medium bowl, whisk the eggs until well combined.

3. Season the scallops with 1 tsp salt, then use your hands to toss them in the cornmeal mixture until evenly coated.

4. Lift the scallops, shaking off any excess cornmeal mixture, and transfer them to the bowl with the egg mixture.

5. Turn the scallops to coat them in the egg, then lift them again, shaking off the excess.

6. Toss the scallops once more in the cornmeal mixture, then let them sit in the mixture until ready to cook.

7. Pour vegetable oil into a large, heavy frying pan to a depth of 6 mm.

8. Heat the oil over medium-high heat until it sizzles when a pinch of cornmeal is added.

9. Working in batches if necessary, cook the scallops for 1–2 minutes on each side, or until just cooked through and the coating is golden brown.

10. Transfer the cooked scallops to a plate lined with paper towels to drain, and season with salt.

11. In a large bowl, whisk together the olive oil, orange zest, orange juice, vinegar, garlic, and the remaining 1 tsp salt and ½ tsp pepper.

12. Add the endive, oranges, avocado, and basil, then use your hands to very gently toss everything together to coat with the dressing.

13. Divide the salad among plates, arrange the scallops on top, and pour the remaining dressing over the salads.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.