This is a lovely little starter to a candlelight night dinner in with your loveliest friend. It’s light and fresh and oh so tasty. He’ll think you’re a closet kitchen dynamo… as opposed to a kitchen closet dynamo which I’m sure would be a hand vacuum.
12 scallops (roe removed if you prefer)
2 tbsp butter
1 green apple, sliced very thinly (or julienned as pictured)
2 tbsp lemon juice (squeeze the lemon juice on the sliced apple to keep it looking fresh and stop it browning)
2-4 radishes, julienned (if not serving immediately, place in an ice bath to keep crisp)
4 chives, snipped or torn
chive flowers (if you happen to have them in your kitchen garden)
3 tbsp apple cider vinegar
4 tbsp olive oil
salt and pepper
Mix the dressing ingredients in a small bowl.
Prepare the julienned apple and radishes.
In a hot pan, fry the scallops in butter. Scallops don’t take long to cook – about 4 minutes each side.
Arrange the apple and radish on small plates, top with scallops, chives and a drizzle of dressing.