Scallop Salad with Beer Dressing
A fresh vegetable salad featuring scallops tossed in a zesty beer vinaigrette and topped with crispy chorizo cubes and dill garnish. Try this and other recipes from Spoonsparrow!
Ingredients
- 3 tbsp Pils
- 1 tsp lemon zest (untreated)
- 2 tbsp lemon juice
- 1 tsp maple syrup
- 4 tbsp olive oil
- Salt
- Pepper (freshly ground)
- 200 g mixed leaf salad
- a handful dill
- 125 g chorizo
- 12 scallops (prepped)
- 2 tbsp clarified butter
Instructions
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1.
Whisk the Pils with lemon zest, lemon juice, maple syrup, olive oil, salt and pepper to make a vinaigrette. Taste and set aside. Wash, trim, dry, and tear the salad into small pieces; divide onto four plates. Rinse dill, shake dry, and cut off the tips; sprinkle over the salad.
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2.
Remove skin from chorizo, dice finely, and crisp in a non-stick pan without added fat. Drain on paper towels.
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3.
Wash scallops and pat dry. Heat clarified butter in the pan and sear scallops about ½ minute per side until light brown. Drizzle dressing over salad, arrange three scallops each, and sprinkle with chorizo cubes before serving.
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4.
Serve with fresh baguette.
