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Warm salad of scallops with beans, radicchio & an anchovy dressing


  • To make the dressing, whisk up ½ cup oil with the lemon juice, a little ground pepper and the anchovies. Taste for seasoning and set aside.
  • Blanch the beans in lightly salted boiling water. Drain well.
  • Then toss the scallops in a little oil and seasonings and sear on a preheated ridged grill or in a heavy-bottomed pan.
  • Toss the beans with the radicchio, tomatoes and dressing to taste.
  • To serve, mound the salad on individual plates, top with the scallops and drizzle a bit more dressing over and around.


  • olive oil
  • juice of ½ lemon
  • sea salt & freshly ground pepper
  • 6-8 anchovies, finely chopped
  • 12-16 green beans, halved
  • 12-16 scallops, cleaned
  • 2 radicchio hearts, finely sliced
  • ½ punnet cherry tomatoes, halved

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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