Scallops and Roasted Cobnut Salad

Hand dived scallops and roasted cobnut salad, maple syrup dressing. Kindly shared by Chef Adam Gray.


12 hand dived scallops
20 cobnuts,peeled
Selection of seasonal salad leaves and micro herbs
Farrington’s Mellow Yellow Rapeseed Oil
6 large new potatoes
Salt and pepper

For the maple syrup dressing

200ml Farrington’s Mellow Yellow Rapeseed Oil
50ml water
100ml maple syrup
25ml sherry vinegar
Ground white pepper


Maple syrup dressing...

Mix all the ingredients together and season to taste with the salt and pepper. Place in a suitable airtight container. The dressing will last for months if kept in the fridge.
Mix thoroughly before using with a whisk.

To cook the potatoes...

Slice the Ratte potatoes in to 1cm slices and place in a shallow tray lined with greaseproof paper. Cover the potatoes with the rapeseed oil and foil the tray. Place in a pre-heated oven at 100c and cook until just tender. (40-50 mins)
Leave in the rapeseed oil until needed.

To Serve...
Heat a thick-bottomed frying pan to a high heat and add the rapeseed oil. Add the scallops to the pan, presentation side down and fry until an even golden colour is achieved on one side. Turn the scallops over and continue to fry on the other side until the same golden brown colour is also achieved.
Season the scallops with salt and pepper and a little lemon juice, then place on a tray lined with kitchen paper. Add the cooked, sliced potatoes to the same pan and return to the heat and gently colour.
Place the peeled cobnuts on a tray and place in a hot oven and toast until lightly golden. Place the three slices of potato on each serving plate and place a pan-fried scallop on each one. Scatter the toasted cobnuts over the plate.
Dress the salad leaves in a little of the maple syrup dressing and arrange around the scallops and potatoes. Drizzle a little more of the maple syrup dressing over the scallops and cobnuts too and serve at once.