Scallop Nicoise
- 4 new potatoes, cooked and sliced
- 8 halved cherry tomatoes
- 1 yellow capsicum/pepper, 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/pepper, 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/pepper and tomatoes around the plate, and pop the seared scallops on top of the salad. Garnish with your dressing. Yum!
20 mins
4 serving