Adam Gray's scallops and roasted cobnut salad

Scallops and Roasted Cobnut Salad, Maple Syrup Dressing

Name: Scallops and Roasted Cobnut Salad, Maple Syrup Dressing
Total time: 1 hour
Yield: 4
Ingredients: 12 scallops; 20 Cobnuts – peeled; Selection of seasonal salad leaves & micro herbs; 600ml Mellow Yellow cold pressed rapeseed oil; 6 large new potatoes; Sea salt & ground white pepper; For the maple syrup dressing:-; 200ml Mellow Yellow cold pressed rapeseed oil; 50ml Water; 100ml Maple syrup; 25ml Sherry vinegar; Salt & ground white pepper

1 hour

Adam Gray’s Hand Dived Scallops and Roasted Cobnut Salad is a simple yet show‑stopping dish any home cook can master. A sweet maple syrup dressing, golden seared scallops and seasonal cobnuts come together to create a fresh, elegant seafood salad that’s perfect for impressing guests without the fuss.

Method

1

Start by making the dressing: Mix all the ingredients together and season to taste with the salt and pepper. Place in a suitable airtight container. *The dressing will last for months if kept in the fridge.
2

Slice the potatoes into 1cm slices and place in a shallow tray lined with greaseproof paper. Cover the potatoes with 500ml of rapeseed oil and foil the tray. Place in a pre-heated oven at 100c and cook until just tender. (40-50 mins). Leave in the rapeseed oil until needed.
3

Heat a thick-bottomed frying pan to a high heat and add a good glug of rapeseed oil. Add the scallops to the pan and fry until an even golden colour is achieved on one side. Flip, and fry on the other side. Season with salt and pepper and a little lemon juice, then place on a tray lined with kitchen paper.
4

Add the cooked potatoes to the same pan and return to the heat to gently colour.
5

Place the peeled cobnuts on a tray, place in a hot oven and toast until lightly golden.
6

To serve: Place the three slices of potato on each serving plate and place a pan-fried scallop on each one. Scatter the toasted cobnuts over the plate. Dress the salad leaves in a little of the maple syrup dressing and arrange around the scallops and potatoes. Finish with a little more maple syrup dressing and enjoy.