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Scallop & witlof salad with parmesan & garlic croutons

Method

  • Melt the butter and garlic in a heavy-bottomed pan. Set aside for about 10 mins and then strain.
  • Paint both sides of the toast triangles with the garlic butter and panfry in a little hot oil until golden brown all over. Then toss in the parmesan to coat on both sides.
  • At the same time, toss the witlof and rocket with a little fresh oil, the balsamic and seasonings. Set aside.
  • Briefly sear the scallops on a lightly oiled ridged grill (or BBQ), seasoning before turning over. Then gently toss with the salad.
  • To serve, place the croutons around the edge of individual plates and mound the salad in the centre.

Ingredients

  • 100 gm unsalted butter
  • 4 garlic cloves, crushed
  • 4 x 2-day old slices white toast bread, crusts removed & quartered
  • olive oil
  • freshly grated parmesan
  • 1-2 heads of witlof, finely sliced
  • 1 good handful baby rocket leaves
  • a splash of balsamic vinegar
  • sea salt & freshly ground pepper
  • olive oil spray
  • 16 scallops

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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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm