Scallops with Apple, Fennel and Celeriac Salad
Sweet, pan-seared scallops on a crisp apple, fennel and celeriac remoulade, with a horseradish-kefir dressing and a scatter of walnuts. It is a restaurant-style starter or light lunch that looks elegant and comes together quickly. The cool, tart remoulade is the perfect foil for the caramelised scallops.
Why this works
- Searing the scallops in a smoking-hot pan gives a deep golden crust while keeping the centres just set and sweet.
- A quick butter baste at the end adds richness and a nutty finish.
- Cutting the apple, fennel and celeriac into fine matchsticks and dressing them in sweetened vinegar keeps them crisp and bright.
- A sharp horseradish-kefir dressing and crunchy walnuts add contrast against the tender scallops.
Ingredient notes and swaps
- Fresh scallops are worth it here; pat them very dry so they sear rather than steam.
- Kefir gives a tangy dressing; thick natural yoghurt or crème fraîche work too.
- A mandoline makes light work of the fine matchsticks, but a sharp knife is fine.
- Swap the walnuts for hazelnuts or leave them out for a nut-free plate.
Scallops with Apple, Fennel and Celeriac Salad
FavouriteScallops are a special treat. When cooked properly the flesh is tender and sweet and utterly delicious. combined with this apple, fennel and celeriac remoulade just enhances the treat
Ingredients
Method
For the Dressing
- Combine the Kefir and Horseradish in a small bowl
- Season to taste
- Add the Olive Oil, Avocado Oil and 1 Tsp Caster Sugar
- Set aside
For the Remoulade
- Chop the Apple into matchsticks
- Drop the matchsticks into a bowl with the Lemon Juice
- Quarter the Fennel removing any tough outer leaves if necessary
- Remove the hard core at the base of the bulb
- Chop into matchsticks and place with the Apple
- Thinly slice the Red Onion and add this to the Apple and Fennel in the Lemon Juice
- Peel the Celeriac and cut the flesh into matchsticks
- Add this to the bowl and Lemon Juice
- In a separate bowl mix together the Rice Wine Vinegar and Caster Sugar until the sugar has dissolved
- Lift the Apple, Fennel, Onion and Celeriac out of the Lemon Juice into a serving bowl
- Toss in the chopped Dill
- Add the sweetened Rice Wine Vinegar
- Season to taste
- Divide the Apple Salad between 2 plates
- Brush each side of the Scallops with Groundnut Oil
- Heat a frying pan to nearly smoking hot
- Season each Scallop and place in the pan
- Cook for no more than 2 minutes on each side until lightly brown
- Add the butter and spoon over when foaming
- Remove the Scallops and place equally on top of the Apple Salad
- Divide the Baby leaves between the plates
- Spoon the Horseradish dressing over the leaves
- Sprinkle the chopped Walnut halves over and around the leaves
- Serve with French Fries and enjoy
Nutrition
Notes
Be careful not to overcook the scallops, as they can quickly become rubbery. A minute or two on each side is often all that's needed to achieve a beautiful golden-brown crust while keeping the interior succulent and tender.
Tried this recipe?
Let us know how it was!Tips for success
- Do not overcook the scallops — a minute or two each side is plenty, or they turn rubbery.
- Pat the scallops thoroughly dry and season just before they hit the pan for the best crust.
- Keep the apple in lemon juice as you prep so it does not brown.
Make ahead, storage and reheating
- The remoulade and dressing can be made a couple of hours ahead and kept chilled, as the acidity keeps the apple bright. Sear the scallops to order — they take minutes and are best straight from the pan.
What to serve it with
- Lovely as a starter as it is, or make it a light meal with French fries or crusty bread. A crisp, cold white wine suits it beautifully.
FAQ
How do I get a good sear on scallops? Dry them well, use a smoking-hot pan, and do not move them for the first minute.
How long do scallops take to cook? Just one to two minutes each side until golden; any longer and they toughen.
Can I prepare the salad ahead? Yes — the remoulade holds for a couple of hours in the fridge.
What is remoulade? A crisp, dressed salad of finely cut raw vegetables — here apple, fennel and celeriac.
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