Hand-dived scallops with beetroot and apple
By Alastair Craig
- 1 Granny Smith apple
- 2 beetroots, cooked, peeled and grated
- 2 sprigs of dill, fronds picked from the stalk
- 1/2 lemon, juiced
- Extra virgin olive oil
- 8 diver scallops removed from the shell
Halve the apple. Peel one half, and then chop it into paper-thin rectangles.
Keep the skin on the remaining half of the apple, and cut it into thin matchsticks.
Mix the paper-thin rectangles of apple with the beetroot and dill, and then season the salad with lemon juice, olive oil, salt and black pepper.
Grill the scallops for about 30 seconds either side, depending on size.
Season with salt and lemon juice.
Divide the beetroot, apple and dill salad between four plates. Top each salad with two scallops, and then garnish with the apple matchsticks.