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🍽️ Pan-seared scallops on chicory salad with walnut vinaigrette

455 kcal · 30 min · 4 servings

Ingredients

• 2 Chicory (red and yellow)
• 50 g Walnuts
• 2 tbsp Lemon juice
• 2 tbsp Apple cider vinegar
• 1 tbsp Honey
• 4 tbsp Walnut oil
• Salt
• Pepper
• 75 g Stilton
• 12 Scallops (ready for cooking)
• 2 tbsp Olive oil

Instructions

1. 1. Thoroughly wash the chicory under running water.
2. 2. Remove the hard base and carefully separate the individual leaves.
3. 3. Arrange the chicory leaves decoratively on four plates.
4. 4. Roughly chop the walnuts.
5. 5. Sprinkle the chopped walnuts evenly over the chicory leaves.
6. 6. Whisk lemon juice, vinegar, honey, walnut oil, salt, and pepper together in a small bowl to make the vinaigrette.
7. 7. Crumble the cheese into the vinaigrette and mix everything well.
8. 8. Rinse the scallops under cold water.
9. 9. Pat the scallops completely dry with a kitchen towel.
10. 10. Season the scallops with salt and pepper.
11. 11. Heat olive oil in a frying pan.
12. 12. Sear the scallops over high heat for about one minute per side until browned.
13. 13. Place the seared scallops on the prepared salad.
14. 14. Drizzle the vinaigrette evenly over the scallops and salad.
15. 15. Serve the dish immediately.

Nutrition per serving

• kcal: 455
• Protein: 25 g · Fett/Fat: 33 g · Carbs: 15 g