Warm salad of scallops and walnuts

Warm salad of scallops and walnuts

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  • 0:15 Prep
  • 0:10 Cook
  • 6 Servings
  • Advanced

It only takes 10 minutes to cook this beautiful scallop starter.

Featured in
Scallops, Easter


  • 5 slices white bread
  • 1/2 cup (125ml) olive oil, plus 1-2 tablespoons extra for croutons
  • 24 scallops, roe removed
  • 1 tablespoon walnut oil*
  • 2 tablespoons sherry vinegar*
  • 100g baby salad leaves (mesclun)
  • 1 radicchio, outer leaves discarded
  • 1 cup walnuts, toasted, chopped


  • Step 1
    For the croutons, slice bread into very small cubes. Heat the extra olive oil in a pan over medium heat and fry, turning to cook evenly, for 3-4 minutes until golden.
  • Step 2
    Set aside to drain on paper towel.
  • Step 3
    Pat the scallops dry with paper towel and season with salt and pepper.
  • Step 4
    For the dressing, combine 1/3 cup (80ml) of the olive oil, the walnut oil and sherry vinegar, then season.
  • Step 5
    Place the salad leaves, radicchio and walnuts in a bowl with the croutons.
  • Step 6
    Heat the remaining oil in a frypan over very high heat and, when very hot, cook the scallops (you may need to do this in batches). Cook for 30 seconds each side until golden on the outside but still opaque in the middle.
  • Step 7
    Toss the salad with the dressing and place on serving plates. Add 4 scallops to each plate and serve immediately.


  • 1852 kj


  • 37g

    Fat Total

  • 4g

    Saturated Fat

  • 15g


  • 207.56mg


  • 1g

    Carbs (sugar)

  • 11g

    Carbs (total)

All nutrition values are per serve


* Walnut oil is from gourmet food stores. Sherry vinegar is from delicatessens and gourmet food stores; substitute with red wine vinegar.

  • Author: Valli Little
  • Image credit: Ben Dearnley
  • Publication: Taste.com.au

Source: taste.com.au


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