Salad with scallops and figs

Being by the sea is not just a pleasure in enjoying the sun and sand, but a chance to make the most of all the fresh seafood available. While I am not a huge fan of scallops after an unfortunate disagreement with one in the past, when they are super-fresh I am in! This simple pan-fried scallop salad is paired with some melt-in-the-mouth figs that give everything a pop. Dress simply with either freshly squeezed lemon juice and good olive oil or the simple French dressing recipe here.

Topped with a little green pesto, on salad leaves from the garden - so good!

Serves: 3-4 as a starter, 2-3 as a main course

Time to prepare/cook: Approximately 15 minutes to prepare the salad/ ingredients; 5 minutes to pan-fry the scallops

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Ingredients

• Scallops: Allow 3-4 per person for a starter and 6-8 for a main course

• A dish of your preferred salad greens, with baby tomatoes, and chopped cucumber

• Ripe figs: Washed and quartered; allow 1 per person for a starter, 2 per person for a main course

• 1 tablespoon of olive oil for cooking

• Good olive oil and lemon quarters to dress the salad or you can use the French dressing recipe here

• Pots & pans needed: Big bowl/dish for the salad, frying pan

Method

• Prepare the salad the way you like it in a salad bowl

• Put a small amount of olive oil in the frying pan and heat it up, using a medium-high heat (6 or 7 on a 9 scale on the hob)

• Add the scallops to the pan and sear on each side for 2-3 minutes until golden brown

• Carefully arrange the scallops on top of the salad and serve immediately, with the lemon/oil or dressing on the side