Caramelised Lakes Entrance Scallops with beetroot, walnuts and witlof.
A delicious, warm, autumn salad of pan-seared scallops, packed with crunchy apple, endive, rocket, beetroot and walnuts.
The salad is dressed with a classic honey and Dijon mustard.
Perfect for Lakes Entrance holiday makers, with kitchen facilities.
* 1 bunch baby beetroot, scrubbed. If unavailable 2 full size beetroots.
* 1 green apple, quartered, cored
* 2 red witlof (Belgian endive), leaves separated.
(mixed micro greens as an alternative)
* 100g wild rocket leaves
* 8-12 scallops, cleaned
* 1 tablespoon olive oil
* 2 tablespoons roughly chopped walnuts, toasted DRESSING
* 1/4 cup (60ml) olive oil or walnut oil (see Notes)
* 2 tablespoons red wine vinegar
* 1 tablespoon honey
* 1 teaspoon Dijon mustard
Step 1 Preheat the oven to 180C.
Step 2 Place beetroot on a large sheet of foil, then enclose to form a parcel.
Roast for 1 hour or until beetroot is tender. Cool the beetroot, then peel and cut into wedges.
Step 3 For the dressing, whisk the olive or walnut oil, vinegar, honey and mustard together in a bowl, season with salt and pepper and lighten with a dash of water. Thickly slice the apple, then toss in the dressing with the witlof and rocket. Set aside while you cook the scallops.
Step 4 Heat a dry frypan over medium heat. Brush scallops with oil and season well with sea salt and freshly ground black pepper. In batches, sear scallops for 30 seconds each side until caramelised on the outside but still opaque in the centre.
Step 5 Divide salad among plates, then tuck in scallops, beetroot and walnuts, drizzle with any remaining dressing and serve.
Try this with a Lakes Entrance Wyanga Park Winery Gewurtztraminer, SERVED ICY COLD