Ideal for a light dinner or brunch for 2
- 150g beansprouts
- 100g beetroots
- 60g macadamia – crushed
- 20g red onion cut in wedges
- 150 Peruvian scallops (Waitrose)
- 60g watercress
- 1 sprig of thyme
For the vinaigrette:
- 2 tablespoons ketchup
- 3 table spoons olive oil
- 2 spoons malt vinegar
- 5 tablespoons whole milk
- Salt + pepper
- 1 garlic clove
Remove the beansprouts from the package and put them in a heatproof bowl. Using the kettle, boil some water (about 500ml) and pour over them for literally 2 minutes. Drain with a sieve and rinse immediately with cold water. Set aside.
Clean and cut the beetroots and onion in wedges, set aside. Remove and rinse the watercress leaves.
Wash the scallops, dust with salt & pepper and also thyme.
Mix the vinaigrette by adding all the elements in a jar with a lid. Shake vigorously taste and adjust seasoning.
In a frying pan with 2 tablespoons of olive oil, brown the scallops and the onions for 4 minutes, 2 minutes on each side. The scallops are supposed to be cooked only 1 minute on each side, but by leaving them in longer, they release a caramel like sweet substance. “The caramel” will also add to the sweetness of the red onion wedges while it browns. The result will be a sweet salad with warm scallops and onions without added sugar.
Now in a big bowl, combine the beansprouts, watercress, macadamia, onion and scallops. Toss and plate up then, drizzle the vinaigrette just before serving. This is such a sweet crunchy and slightly peppery from the still almost raw red onion… this salad is a festival in the mouth with 3 different types of crunchiness (onion, watercress and sprouts, then the frank crunch from the macadamia!) and 3 types of sweetness (scallops sweetness, beetroots and ketchup). I certainly enjoyed it! Can you tell I love my greens?
Enjoy this with a glass or 2 of wine followed by dessert.
See you next time!