Scallop salad with lime mayonnaise
Serves 4
Ingredients:
For the mayonnaise:
100 g mayonnaise
Juice of 1 lime
60 g natural yoghurt
For the dressing:
100 g fresh Parmesan
(not grated)
50 g cream
4–5 tbsp olive oil
2 tbsp white wine vinegar
Salt and freshly ground black
pepper
For the salad:
12 scallops (cleaned)
Salt and freshly ground
black pepper
1 bunch of basil
Mixed salad leaves
(e.g. rocket, radiccio)
Method:
1. Retain a little lime juice for the scallops,
and thoroughly blend the rest with the
mayonnaise. Stir in the yoghurt.
2. Dice the Parmesan finely, and blend with the
cream, olive oil, white wine vinegar, salt and
pepper.
3. Wash the scallops and pat them dry. Season
with salt, pepper and a sprinkling of lime
juice. Steam in a greased perforated container
for 3 minutes at 90°C.
4. Wash the basil and salad leaves, and shake
dry. Strip the basil leaves from the stalks, and
roughly break up the salad leaves. Toss the
basil and salad leaves together and drizzle
with the dressing.
5. Arrange the salad on plates with the scallops
on top, and serve with the mayonnaise.
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Tip
Scallops, found off the Atlantic
coasts of Europe and America, are
considered to be a great delicacy. The
German for scallop, Jakobsmuschel,
means “St James’s muscle”, and is so
called because the shell is the
traditional emblem of Saint James.
Pilgrims to his shrine at Santiago de
Compostela in Spain often wore a
scallop shell symbol on their clothes.
