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.