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Seared scallops with bitter leaves & an anchovy dressing


  • Whisk the anchovies, spring onions, olive oil and ground pepper with the vinegar. Taste for seasoning. 
  • Toss the lettuces with dressing to taste and then mound on individual plates. 
  • Quickly sear the scallops on a lightly oiled, preheated ridged grill (or BBQ), squeezing with a little lemon juice as you do so. 
  • To serve, arrange the scallops on top of the salad and drizzle a little more dressing over and around.


  • 6 anchovies, chopped & mashed
  • 2 spring (green) onions, finely sliced
  • 150 ml olive oil
  • freshly ground pepper
  • 2 tbsp red wine vinegar
  • 1 radicchio, cleaned & sliced
  • 2 witloof, finely sliced
  • a small handful of frisee, washed well
  • 16 scallops, cleaned
  • olive oil spray
  • 1 lemon

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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