Recipe: Nasturtium, scallop, beetroot & caper salad with honey vinaigrette
As the bees buzz and the flowers bloom, bring the garden into the kitchen with this delight of the season.
Nasturtium, scallop, beetroot & caper salad with honey vinaigrette
serves 4 as shared entree
12 scallops, roe on
1 tbsp olive oil
8 nasturtium flowers and 12 leaves
12 baby beetroot or 4 regular, golden beetroot if available
2 baby cucumber
16 capers
for vinaigrette
1 tbsp honey
1 tbsp dijon mustard
1 tbsp apple cider vinegar
4 tbsp extra virgin olive oil
sea salt & cracked black pepper
Steam the beetroot until tender and remove the skins while still warm (they slip off easily when gently rubbed). If using regular-sized beetroot, slice into rounds. Place the honey, mustard and vinegar into a small bowl. Drizzle in the olive oil while whisking continuously to form a vinaigrette. Season to taste with salt and pepper. Slice the cucumber thinly lengthwise.
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Heat a medium sized non-stick frypan over medium-high heat. Place the scallops into a small bowl, add the olive oil and season with salt and pepper. Place the scallops in the frypan and cook for 1 minute per side.
To plate, arrange the scallops, beetroot and cucumber on a serving plate. Sprinkle over the capers. Add the nasturtium flowers and leaves, tearing some of the flowers into individual petals. Season with salt and pepper and drizzle with the vinaigrette.
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This recipe first appeared in the October 2020 issue of SALIFE magazine.
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