Seared Scallops with Sea Purslane and Grapes RecipeOrigin: Britain Period: Modern |
Ingredients
80g white grapes, halved 
Seared Scallops with Sea Purslane and Grapes Preparation:Method:Mix together the grapes, olive oil, tarragon, vinegar and lemon zest in a bowl and season with the salt and pepper. Using a small lightly-oiled pan on high heat sear the scallops until they are nicely crusted. Add the purslane and fennel to the grape mixture and toss to combine. Arrange this salad on serving plates and arrange the scallops on top (two per person). Serve immediately. |
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