Scallop Nicoise
Scallop Nicoise

Ingredients

Method

  • 4 new potatoes, cooked and sliced
  • 8 halved cherry tomatoes
  • 1 yellow capsicum, sliced
  • 8 black olives, pitted
  • 8 caper berries
  • 100g blanched green beans
  • 1 tbsp oil
  • 12 scallops
  • Knob of butter
  • 200g mixed leaf salad
  • 4 soft boiled quail’s eggs
  • For the Dressing
  • Pinch of chives, chopped
  • 100ml natural yoghurt
  • Salt and pepper
  • Place the potatoes, tomatoes, capsicum, olives, capers, and green beans in a warm pan with some oil. Heat through, allowing to colour slightly, before taking off the heat and keeping to one side.
  • Fry the scallops with a knob of butter in a non-stick pan for a minute or so on each side. Season, and put to one side. Meanwhile, making the dressing by combining the ingredients.
  • To serve, place the salad leaves and quail’s eggs in the centre of a plate. Arrange the potatoes, olives, beans, capers, capsicum and tomatoes around the plate, and pop the seared scallops on top of the salad. Garnish with your dressing. Yum!
20 mins
4 serving
This recipe pairs perfectly with the Domaine de Pontfract Rosé 2018 from Provence, France.

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