Fishbox HQ from
King Scallops from your Fishbox
1 tbsp wholegrain mustard
200ml olive oil
200ml white wine vinegar
1 dessert spoon sugar
1 tsp chilli flakes
- To make the dressing: In a sealable jar or container, mix the mustard, olive oil, white wine vinegar, sugar and chilli flakes. Finely chop half of the dill and add this too. Set aside.
- Peel the cucumber into wide, thin strips.
- Remove the roe from the scallops. Heat a dry frying pan and sear the scallops for 1-2 minutes each side until a golden colour.
- Assemble the scallops, salad and cucumber on a small plate. Shake up the dressing until well combined and pour over. Garnish with dill.