My new book, Rachel Khoo's Kitchen Notebook, is packed full of recipes inspired by my travels. It's a little peek into my personal notebook, packed with illustrations, stories and stunning photos from David Loftus.
Here’s an exclusive recipe adapted from my new book: Winter salad with pan seared scallops. This makes a lovely quick fix dinner and works well as part of a romantic meal - perfect for a Valentine's Day dinner in.
Winter salad with pan seared scallops
Serves 2 as a light lunch or 4 as a starter
Preparation time - 10 minutes Cooking time - under 5 minutes
4 blood oranges or 2 grapefruits 2 tbsp extra virgin olive oil 2-3 red chicory, ends trimmed and separated into leaves 8 scallops with roes, removed from fridge 15 minutes before cooking 20 green olives, pitted and finely chopped ½ pomegranate 2 tbsp finely chopped chives 1 tbsp olive oil 1 tbsp butter
1. Segment the oranges by top and tailing them with a paring knife, then place the orange upright on the board and slice away the skin and pith with a knife.
2. Discard the skin and cut between the membranes to remove the individual segments of orange.
3. Place the segments in a bowl and squeeze the juice from the remaining ‘skeleton’ of the membrane into a salad bowl. Repeat the process with the remaining orange(s).
4. Mix the juice squeezed from the membranes of orange in a salad bowl and whisk with olive oil and toss the chicory leaves into the bowl to dress. Season.
5. Remove the tough crescent-shaped tendon from the outside of the scallops by simply peeling it away. Dab the scallops with kitchen paper or a clean towel to remove any moisture from the outside. Season the scallops on both sides well.
6. Heat a large non-stick frying pan, add the oil. When the pan is red hot, add the scallops. Sear on the first side for 1-2 minutes (depending on the size) without moving (you want a nice crust), then add 1 tbsp of butter to the pan, flip the scallops over and baste with the butter for a further minute. (Tilt the pan on its side and spoon the butter over).
7. Scatter the leaves on the serving plate or on individual plates, followed by the orange and the green olives.
8. Place the segments of oranges followed by the scallops on top. Sprinkle with the chives.
100% of proceeds donated to women’s aid