Ingredients
400g large fresh scallops (frozen don't cook as well)
4 ripe yellow peaches
1 bunch baby sorrel leaves
1/4 cup flat leaf parsley, leaves picked
1/4 cup fresh mint leaves
1/4 cup (60ml) Maggie Beer Pear & Ginger Vinaigrette
1/4 cup (60ml) Maggie Beer Extra Virgin Olive Oil
To season, sea salt
400g large fresh scallops (frozen don't cook as well)
4 ripe yellow peaches
1 bunch baby sorrel leaves
1/4 cup flat leaf parsley, leaves picked
1/4 cup fresh mint leaves
1/4 cup (60ml) Maggie Beer Pear & Ginger Vinaigrette
1/4 cup (60ml) Maggie Beer Extra Virgin Olive Oil
To season, sea salt
Join Maggie's Food Club
Become part of a wonderful community of discerning food lovers. It's completely free!
Join Maggie's Food ClubBy subscribing you agree to with our Privacy Policy.
Methods
Prep time: 10 mins / Cook time: 10 mins.
METHOD
1
Place the scallops onto a large plate, drizzle with 1 tablespoon of olive oil, and season with sea salt, set aside.
2
To make the salad, cut the peaches in half, remove the stone and then tear them up into bite-size pieces and place them into a large mixing bowl. Add the sorrel leaves, parsley and mint, then set aside.
3
Place a large non-stick frypan over high heat and once hot, add half of the scallops and fry for 1 minute on each side or until golden brown, then remove and place onto a resting plate. Repeat this process with the remaining amount of scallops. Once they are all cooked, place them into the bowl with the peach salad and drizzle over the vinaigrette. Gently toss together and serve onto a large platter or 4 starter plates. Finish off with a drizzle of olive oil, then serve.
4
Discover more zesty vinaigrettes for healthy salads.
Maggie has three gorgeous dressings. Moroccan Spice, Honey & Dijon Vinaigrette is both sweet and tangy, celebrating the subtle flavours of Morocco. Pear & Ginger Vinaigrette is an Asian-inspired vinaigrette fusing the sweet flavour of pear with soft hints of ginger. Quince, Apple Cider Vinegar & Extra Virgin Olive Oil Vinaigrette blends the sweetness of quince with a touch of acidity from apple cider vinegar. Try all three in our Best Dressed Gift Pack.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Prep time: 10 mins / Cook time: 10 mins.
METHOD
1
Place the scallops onto a large plate, drizzle with 1 tablespoon of olive oil, and season with sea salt, set aside.
2
To make the salad, cut the peaches in half, remove the stone and then tear them up into bite-size pieces and place them into a large mixing bowl. Add the sorrel leaves, parsley and mint, then set aside.
3
Place a large non-stick frypan over high heat and once hot, add half of the scallops and fry for 1 minute on each side or until golden brown, then remove and place onto a resting plate. Repeat this process with the remaining amount of scallops. Once they are all cooked, place them into the bowl with the peach salad and drizzle over the vinaigrette. Gently toss together and serve onto a large platter or 4 starter plates. Finish off with a drizzle of olive oil, then serve.
4
Discover more zesty vinaigrettes for healthy salads.
Maggie has three gorgeous dressings. Moroccan Spice, Honey & Dijon Vinaigrette is both sweet and tangy, celebrating the subtle flavours of Morocco. Pear & Ginger Vinaigrette is an Asian-inspired vinaigrette fusing the sweet flavour of pear with soft hints of ginger. Quince, Apple Cider Vinegar & Extra Virgin Olive Oil Vinaigrette blends the sweetness of quince with a touch of acidity from apple cider vinegar. Try all three in our Best Dressed Gift Pack.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).