Archive of BBC Food Recipes

Pan-fried scallops with a garden salad and grain mustard vinaigrette

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Countryfile Summer Diaries


  1. For the vinaigrette, place the mustard into a bowl and whisk in the vinegar, water and olive oil. Season with salt and white pepper. Use a hand blender to mix thoroughly until thickened and emulsified. Add the chopped tarragon.

  2. For the salad, place the mixed leaves, herbs and shallots into a bowl and gently toss. Dress the salad lightly with the vinaigrette just before cooking the scallops.

  3. For the scallops, heat a little olive oil in a non-stick pan over a medium heat. Season the scallops with salt and freshly ground black pepper before placing into the pan sliced-side down and cook until golden-brown, about 1-2 minutes. Turn the scallops over and reduce the heat. Cook for a further 1-3 minutes, depending on their size, or until just cooked. Take care not to overcook the scallops.

  4. Remove the scallops from the pan and place onto a tray lined with kitchen paper. Squeeze over the lemon juice.

  5. To serve, place a little of the dressed salad onto four plates. Place the scallops on and around the salad. Finish by drizzling some of the grain mustard vinaigrette around the plate.


For the grain mustard vinaigrette

  • 2 tbsp wholegrain mustard
  • 50ml/2fl oz white wine vinegar
  • 50ml/2fl oz water
  • 2 tbsp olive oil
  • salt and ground white pepper, to taste
  • small handful fresh tarragon, chopped

For the salad

  • 100g/3½oz mixed leaf salad
  • small bunch fresh mixed herbs (chervil, basil and chives), chopped roughly
  • 2 shallots, chopped finely

For the scallops

  • olive oil, to cook
  • 8 large or 12 small scallops removed from shells, cleaned and halved
  • salt and freshly ground black pepper
  • ½ lemon, juice only

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