Scallop Apple Salad With Hazelnut Dressing Recipes

SPECIAL SCALLOP SALAD

Steps:

• Pat scallops dry with paper towels; sprinkle with salt and pepper. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add scallops; sear 1-2 minutes on each side or until golden brown and firm. Remove from pan; keep warm., In same pan, combine chives, vinegar, garlic, tarragon, honey, mustard and remaining oil. Bring to a boil; cook and stir until slightly thickened, about 30 seconds., Divide greens, carrots and tomato among four plates; top with scallops. Drizzle with dressing; serve immediately.

SCALLOP & APPLE SALAD WITH HAZELNUT DRESSING

Steps:

• To make the dressing, tip the hazelnuts into a frying pan, toast until golden, then transfer to the small bowl of a food processor. Whizz for 5-10 mins until they make a smooth paste - the nuts will start to release some of their oil and the paste should look like smooth peanut butter. Add the vinegar, maple syrup, season and blend to combine. With the motor running, pour in 150ml water and continue blending until smooth. Can be kept in the fridge for up to 1 week.
• Cut the apple into really fine matchsticks using a mandolin or sharp knife. Toss in a little of the lemon juice as you go to prevent the apple from turning brown.
• Put the hazelnuts in a shallow dish. Heat the butter in a frying pan until foaming and nut brown. Add the scallops and cook for 1 min on each side, or to your liking, seasoning as they cook. Remove from the pan and roll each scallop in hazelnuts. If cooking for larger numbers, cook the scallops in batches so that you don't overcrowd the pan.
• To serve, spoon a dollop of the hazelnut dressing in the centre of each plate; use the back of the spoon to spread out the dressing slightly. Toss the watercress in the remaining lemon juice and oil, season and place a pile in the centre of each dressing dollop. Arrange the scallops around the watercress and place piles of apple between each scallop. Drizzle with a little oil and serve immediately.

SPINACH SALAD W/ APPLE HAZELNUT DRESSING

Steps:

• In saucepan on high heat, cook apple juice until it is reduced till only 1/4 cup remains.
• This should take approximately 15 minutes.
• Pour reduced juice into a non-reactive bowl and let cool.
• When cool, mix in garlic, mustard, vinegar, worcestershire, tabasco and lemon juice.
• Whisk olive oil in slowly, add nuts and salt and pepper to taste.
• Rip spinach into bite sized pieces and place in serving bowl.
• Pour dressing over spinach and toss.
• Garnish with onion and apple.
• ENJOY!

CELERY ROOT AND APPLE SALAD WITH HAZELNUT VINAIGRETTE

Steps:

• For vinaigrette:
• Whisk first 5 ingredients in small bowl. Whisk in 1/4 cup hazelnut oil and olive oil.
• For salad:
• Combine celery root, fennel, and apple in large bowl. Toss with vinaigrette. Top with Parmesan. Drizzle with additional hazelnut oil, if desired.

SWEET APPLE SALAD DRESSING

Steps:

• Put the apple and onion in a food processor, or something that minces, for about 30 seconds or until finely diced.
• In a small bowl, mix rice vinegar, sesame oil and 3 tablespoons of the apple/onion mixture. Add a pinch of salt and pepper. Stir well, spoon over fresh salad ingredients.