Caramelised scallops with beetroot, walnuts and witlof

A warm, winter salad of pan-seared scallops and packed with crunchy apple, endive, rocket, beetroot and walnuts. The salad is dressed with a classic honey-Dijon mustard. Yum!

• 1 bunch baby beetroot, scrubbed
• 1 green apple, quartered, cored
• 2 red witlof (Belgian endive), leaves separated
• 100g wild rocket leaves
• 8-12 scallops, cleaned
• 1 tablespoon olive oil
• 2 tablespoons roughly chopped walnuts, toasted

Dressing

• 1/4 cup (60ml) olive oil or walnut oil (see Notes)
• 2 tablespoons red wine vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard

Energy 1356kJ	Fat saturated 2.90g
Fat Total 22.60g	Carbohydrate sugars g
Carbohydrate Total 21.50g	Dietary Fibre 5.60g
Protein 7.60g	Cholesterol 11.00mg
Sodium 204.00mg

All nutrition values are per serve.

1. Step 1

   Preheat the oven to 180C.

2. Step 2

   Place beetroot on a large sheet of foil, then enclose to form a parcel. Roast for 1 hour or until beetroot is tender. Cool the beetroot, then peel and cut into wedges.

3. Step 3

   For the dressing, whisk the olive or walnut oil, vinegar, honey and mustard together in a bowl, season with salt and pepper and lighten with a dash of water. Thickly slice the apple, then toss in the dressing with the witlof and rocket. Set aside while you cook the scallops.

4. Step 4

   Heat a dry frypan over medium heat. Brush scallops with oil and season well with sea salt and freshly ground black pepper. In batches, sear scallops for 30 seconds each side until caramelised on the outside but still opaque in the centre.

5. Step 5

   Divide salad among plates, then tuck in scallops, beetroot and walnuts, drizzle with any remaining dressing and serve.

Walnut oil is available from gourmet food shops and delis.