Scallops with Deep Fried Sage and Watercress Salad by Simon

Source: James Martin


1 lemon olive oil 1 clove garlic 2 chilis tabspn cappers 6-8 scallops 5-6 sage leaves watercress


To make dressing mix a juice of a lemon, oil (3 parts to 1 part lemon), finely chopped garlic, cappers, finely chopped chilis and salt and peper to taste. Set aside.

Now oil scallops (never oil pan) and heat a non-stick pan (very hot). Add the scallops and cook 30secs each side until they are brown. Add 1/2 teaspoon of butter to help brown.

Toss the watercress with the dressing and serve on place with the cooked scallops surrounding the salad.

Add more oil to the pan and deep fry sage leaves for only 4-5 seconds. Leaves should be a light green colour (not dark). Place leaves on top of salad and serve.

Servings: 2