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Home : Recipes : Scallops with Kale and Pear Salad

Scallops with Kale and Pear Salad

Scallops make a great appetizer. For your next gathering, try this recipe featuring scallops as the main ingredient, served with a kale and pear salad. All our recipes are sourced from godfisk.no

Photo: Kai Øveraasen

  • Time required: 20 min
  • Difficulty: Medium

Ingredients

Vinaigrette

Salad

Method

  • If using fresh scallops, start by opening and cleaning the shells. For frozen scallops, place them in a bowl, let them thaw in the refrigerator, and drain on paper towels.
  • Pat the scallops dry and season with salt and pepper on both sides.
  • Thread four scallops onto each skewer with the flat side facing each other.
  • Heat rapeseed oil in a frying pan.
  • Roll the scallops in the pan so they cook around and not on the flat side. They should develop a light golden color.
  • Transfer to a plate and cut in half before serving.

Vinaigrette

  • Bring honey and sherry vinegar to a boil and simmer for 2 minutes.
  • Remove the skillet from heat and add olive oil.

Salad

  • Finely chop shallots and walnuts, and cut the pear into thin strips.
  • Sauté shallots in butter, lower the heat, and add kale. Cook for 2 minutes.
  • Add walnuts and pear, then remove the pan from heat.
  • Mix everything well, and season with salt and pepper.
  • Serve the scallops with kale and pear salad, drizzled with some sherry vinaigrette.

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