Warm citrus salad with champagne dressing

If you have an open bottle of champagne, add a splash to a citrus dressing in this simple yet sophisticated recipe.


Prep time:    15 mins
Cook time:    5 mins
Serves:       2


    * 2 red mullet fillets
    * 6 scallops, cleaned, roe and membrane removed
    * 1-2 tbsp olive oil, plus extra for frying
    * butter, for frying
    * 1 lemon, peeled and segmented, juice reserved
    * 2 oranges, peeled and segmented, juice reserved
    * 2 grapefruit, peeled and segmented, juice reserved
    * 1 splash champagne
    * 2 small bunches lamb’s lettuce, (mache)
    * 2 sprigs chervil

1. Chop the red mullet into pieces a similar size to the scallops, and mix with the scallops. Season with salt and pepper.

2. Heat a little olive oil and butter together in a non-stick frying pan until hot. Add the seafood mixture and cook for 1-2 minutes, then turn over and switch off the heat.

3. Arrange the lemon, orange and grapefruit segments on a tray and carefully use a blowtorch to lightly char them.

4. Make a dressing by mixing the lemon, orange and grapefruit juices in a bowl. Whisk in a little champagne and 1-2 tablespoons of olive oil. Season with salt and pepper.

5. To serve, arrange the citrus segments in a circular pattern on serving plates. Sit the scallop and red mullet pieces on top and scatter with the lamb’s lettuce. Drizzle with the dressing and finish each plate with a sprig of chervil.


This work is licensed under a Creative Commons Attribution-Share Alike 3.0 License.

Source: http://uktv.co.uk/food/recipe/aid/609157


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  • Vishaka says
    Wow.. this is a real sumptuous salad with a nice zingy twist. I'm sure gonna try this once I have some champagne left over :) Yummmm
  • Sanela says
    I actually made this the other night for my mum, she loved it ! must make again very healthy choice! =)
  • lette says
    great recipe and champagne to boot, I'm in!
  • Shaun says
    yummo. Leftover champagne? Never seen that before.

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