Pear salad with grilled scallops

Harvesting molluscs has a long tradition all along Canada’s coastline. Canadian scallops are highly sought-after for their unique flavour and texture, which are given more time to develop in the country’s cold waters than elsewhere. Cooked over a barbecue, they are particularly tender.

Serves 4

400 g (14 oz) lamb’s lettuce

2 ripe pears

4 tbsp pine nuts

12 scallops

For the dressing:

2 sprigs lemon thyme

1½ tbsp honey

Juice of 1 lemon

100 ml (3½ fl oz) canola oil

Salt

Freshly ground black pepper

For the dressing, rinse the lemon thyme and shake off excess water. Pick off the leaves and transfer to a tall beaker together with the other ingredients. Briefly blend with a stick blender.

Wash and pick through the lamb’s lettuce. Spin dry and transfer to a large salad bowl. Quarter the pears and remove the cores. Slice lengthwise into thin wedges. Dry-roast the pine nuts in a frying pan until golden brown.

Rinse the scallops and pat dry. Remove the muscle on the side, if it is still attached. Heat your barbecue or a chargrill pan. Sear the scallops on the very hot barbecue or pan for about 1 minute on each side.

Pour the dressing over the lettuce and toss gently to combine. Top with the pear wedges and pine nuts. Place the hot scallops on top and serve immediately.