serves
6-8
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
6-8
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Serve with Bread
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 3-4 large witlof
- Peanut or grapeseed oil, for drizzling
- 500 - 600 g scallops (roe attached)
- Salt and black pepper
- 120 g blue cheese (such as Roquefort, St Agur or Rochecave), crumbled
- 50 g toasted hazelnuts, finely chopped
- 1 French baguette, to serve
For the hazelnut vinaigrette
- ⅓ cup (80 ml) hazelnut oil
- 20 - 30 ml apple cider vinegar
- Salt and black pepper
Instructions
- To make the hazelnut vinaigrette, combine the ingredients in a medium bowl, whisking well to combine. Taste and season to your liking – it should not be too acidic. Set aside.
- Trim the witlof base and discard the outer leaves. Separate the leaves into individual ‘boats’, allowing 5-6 leaves per person.
- Heat a large frying pan over high heat, until it is very hot, then add a drizzle of oil. Season the scallops with a pinch of salt and pepper, then quickly sear on both sides. The scallops should be lightly caramelised, but almost raw in the centre – so take care not to overcook! Transfer the seared scallops to a bowl, drizzle with some of the hazelnut vinaigrette and toss gently to combine.
- To serve, assemble the witlof leaves on individual plates, then top with the crumbled cheese and seared scallops. Drizzle with a little extra dressing, then sprinkle with the hazelnuts. Serve the salad of grilled scallops and hazelnut vinaigrette with French baguette on the side.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Serve with Bread
