The scallop has to be one of the sweetest things to come out of the sea and is a good choice for anyone who is a little wary of shellfish. More people are put off food by texture than anything else, and some shellfish can be challenging on that score. I don’t really enjoy the bright orange roe or coral of a scallop but many people do – it is, however, worth cooking the roe and the white muscle separately as they cook at very different rates.
Seared in a hot pan, the natural sugars in a scallop caramelize beautifully and a minute or two on each side should be plenty to give that deeply flavoured exterior and melting, tender interior. All that sweetness benefits from earthy flavours and acidity to balance things out. Some raw chestnut adds crunch, pancetta gives a salty kick and apple provides the acidity.
SERVES 4 AS A STARTER
For the dressing
2 tbsp olive oil
1 tbsp apple juice
1 tsp cider vinegar
1 tsp Dijon mustard
Maldon sea salt and freshly ground black pepper
For the salad
½ sharp, crisp apple
4 raw chestnuts, peeled and skinned
4 thin rashers of pancetta
For the scallops
2 tbsp olive oil for frying
12 large scallops, laid on kitchen paper to dry
Maldon sea salt
To serve
25g rocket leaves
1. For the dressing, whisk together the oil, apple juice, vinegar and mustard in a small bowl. Season to taste with salt and pepper.
2. Next, slice the cheeks off the apple and then cut the flesh into thin batons. Cut two of the chestnuts into 3mm dice. Toss the apple and chestnut through the dressing.
3. Heat the grill and cook the pancetta for 2–3 minutes on each side until crisp and golden. Set aside on some kitchen paper to drain.
4. Heat the olive oil in a heavy non-stick pan, season the scallops on one side only and lay carefully, seasoned side down, in the pan. Cook for around 1–2 minutes until well caramelized. Season the top side and turn over. Cook for a further 1–2 minutes. The scallops should be rare in the centre still. Transfer to some kitchen paper to drain.
5. To serve, drain any excess dressing from the apple and chestnut mix and reserve. Add the rocket leaves to the apple and chestnut mix and toss together gently. Check and adjust the seasoning. Divide the salad between the plates and arrange the scallops next to the salad. Place a strip of pancetta on the salad, drizzle the reserved dressing around and finish with thin shavings from the remaining chestnuts.