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Seared Scallops with Savoy Salad & Hazelnuts

SERVES: 4

TOTAL TIME: 15 MINUTES

  • 200 g snow peas, trimmed

  • 1 savoy cabbage, leaves separated

  • 50 g baby rocket

  • 1 avocado, sliced

  • 50 g pea tendrils or sprouts

  • 2 tbsp olive oil

  • 400 g scallops

  • Sea salt

  • 2 tbsp lemon infused olive oil

  • 50 g roasted hazelnuts, chopped

  1. Bring a pot of salted water to the boil over high heat. Add snow peas and cook for 1 minute. Remove from the heat, drain, and refresh in cold water. Set aside.

  2. Place cabbage leaves on a serving platter and top with rocket, snow peas, avocado and pea tendrils. Set aside.

  3. Heat olive oil in a large frying pan over high heat. Cook scallops for 1 minute per side or until golden, and lightly season with salt. Add scallops to the platter, drizzle with lemon infused olive oil, and sprinkle over the hazelnuts. Serve immediately.

This recipe is featured in The BARN Magazine 2023. Download your copy here.

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