Summer Scallop Salad With Tarragon Cream Dressing

Serves: 4-5

INGREDIENTS

500 grams fresh scallops, cleaned
1 each red and yellow pepper, quartered
130 gram bag mixed salad greens
2 spring onions, trimmed
2 avocadoes, halved and stoned

Tarragon Cream Dressing

1 egg
2 tblsp castor sugar
3 tblsp tarragon vinegar
½ cup cream
2 tblsp chopped fresh tarragon

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METHOD

1.  If the scallops are large, cut them in half horizontally. Season well with salt and white pepper and toss in a little olive oil. Cover and set aside for 5-10 minutes.

2.  Grill the red and yellow peppers until they are blackened and blistered all over. Cover with a clean cloth and allow to cool. Peel off the charred skin and then slice finely.

3.  Refresh the salad greens in cold water and dry well. Chop the spring onions and thickly slice the avocados. In a bowl toss together the salad greens, spring onions, peppers and avocados. Arrange on a platter.

4.  Cook the scallops in a hot pan over a moderately high heat for 2-3 minutes. Cooking time will depend on the thickness of the scallops and they should be just cooked. This may be best done in 2 batches. Scatter the warm scallops on top of the salad and finish with a spoonful of Tarragon Cream Dressing. New potatoes tossed in wholeseed mustard are delicious with this salad.

Tarragon Cream Dressing

1.  In a heatproof bowl, beat the egg and sugar together until well mixed, then stir in the tarragon vinegar. Put the bowl over the top of a saucepan full of simmering water and stir constantly until the mixture is thick.

2.  Remove from the heat and allow to cool thoroughly. Beat the cream until it just begins to thicken. Fold the cream mixture into the cooled egg mixture with the fresh tarragon.

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