Seared scallops with apricot puree and candied walnuts


West: The Cookbook

  • Yield: 4 Servings


  • 3½ oz dried apricots
  • 1 Tbsp extra-virgin olive oil
  • 4 large scallops
  • 1 lemon, halved
  • 3 oz candied walnuts
  • 4 oz Dijon mustard greens, for garnish
How to Make It
  1. Dijon mustard greens may be available at a specialty food store but if they aren't available, any small and intensely flavoured greens such as watercress will also work.
  2. Place
  3. Apricots in a small pot and cover with water. Simmer for approximately 2 hours until the apricots are completely soft. Remove apricots from the water and puree in a high-speed blender.
  4. Heat olive oil in a small saute pan on high heat. Add scallops and sear 1 to 2 minutes per side until golden brown. Squeeze lemon juice over top.

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