© Roland Bello
Active Time
N/A
Total Time
45 MIN
Yield
Serves : 8

In this luxurious winter salad, Le Coucou chef Daniel Rose contrasts the buttery sweetness of scallops with the tangy crunch of fresh apples and endive. Slideshow: More Salad Recipes

How to Make It

Step 1    

Make the vinaigrette In a medium bowl, combine the lemon juice, vinegar, shallot, honey and curry powder. Slowly whisk in both oils until well blended and season with salt and white pepper.


Step 2    

Prepare the scallops and salad In a medium bowl, combine the scallops with the hazelnut oil, season with salt and toss to coat. In another medium bowl, combine the endives, apple and half of the vinaigrette; season with salt and toss to coat.


Step 3    

Spoon the scallop tartare into shallow bowls and top with the salad. Drizzle with more of the vinaigrette and olive oil. Garnish with black pepper and chives and serve. 


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