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Maggie Beer

Pan Fried Scallops and Peach Salad

Step 1: Place the scallops onto a large plate, drizzle with 1 tablespoon of olive oil and season with sea salt, set aside.

Step 2: To make the salad, cut the peaches in half, remove the stone and then tear them up into bite size pieces and place into a large mixing bowl. Add the sorrel leaves, parsley and mint, then set aside.

Step 3: Place a large non-stick frypan over a 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.


  1. 400g large fresh scallops (frozen don't cook as well)
  2. 4 medium yellow peaches, ripe
  3. 1/4 cup flat leaf parsley, leaves picked
  4. To season, sea salt

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