This is an easy seafood salad for special occasions. The acid from the lime juice 'cooks' the scallops. You can serve it in small glasses as a starter, or on a bed of lambs lettuce for a light main dish.
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150g lambs lettuce
12 fresh raw scallops, very thinly sliced
12 hazelnuts, chopped
2 tablespoons hazelnut oil
1/2 lime, juiced and zested
salt and pepper
Method Prep:15min › Ready in:15min
Divide the lettuce evenly on four plates. Arrange the thinly sliced scallops evenly on top of lettuce. Sprinkle with chopped nuts.
In a small bowl stir the oil with half of the lime juice and drizzle over the scallops. Sprinkle with lime zest and season with salt and pepper.