Scallops with whipped ricotta and crisp spring vegetables – an idea for Easter lunch and summer gatherings.
There is something quite special about scallops. They feel luxurious – yet in reality they ask so little of you. Here I have given them a slightly different treatment that suits the Easter table, a tapas spread or a light lunch with friends perfectly.
The base is a very simple, cold whipped ricotta with lemon zest and a pinch of salt. It turns light, creamy and gently aromatic – and is spread in a thin layer over a plate. On top goes a crisp, fresh spring salad of paper-thin radishes and cucumber, freshly podded peas and raw green asparagus cut both finely and a little more coarsely. It is all tossed with red onion, plenty of fresh dill, lemon juice, lemon zest and good olive oil.
Finally, it is all topped with golden seared scallops and the last of the oil from the salad. A little more fresh dill, some freshly ground pepper – and it is ready to serve.
It is a beautifully balanced dish: the sweet, lightly caramelised scallop, the creamy ricotta with its citrus note and the crisp, tangy spring salad. The richness of the olive oil ties it all together, and the result is fresh, elegant and really very good.
Serve as soon as it is assembled – ideally with thin slices of toasted Danish rye bread (rugbrød) or another good bread alongside. The robust flavour of the toasted rye bread works wonderfully with the dish.
A lovely and slightly unexpected way to serve scallops – and a dish that easily stretches to 4-6 people as part of a lunch or tapas spread.
Scallops, whipped ricotta and spring vegetables
Ingredients
Scallops
- 250 g scallops
- Olive oil
- Salt and a pinch of sugar
Whipped ricotta
- 250 g ricotta
- 1/2 lemon, finely grated zest only
- Salt and freshly ground pepper
Salad
- 40 g radishes, thinly sliced
- 40 g cucumber, thinly sliced
- 40 g podded peas, ideally fresh
- 4 green asparagus spears, sliced
- 1/2 small red onion, finely sliced
- 2 tbsp dill, finely chopped
- 1/2 lemon, juice and finely grated zest
- 3 tbsp olive oil
- Salt and freshly ground pepper
To serve
- Fresh dill
- Extra grated lemon zest (optional)
Method
- Clean the scallops, removing any sinew and the small tough muscle on the side.
- Pat them thoroughly dry with kitchen paper, sprinkle the tops with a pinch of sugar and a little salt, and leave them to stand for 10-15 minutes.
- Meanwhile, put the ricotta and lemon zest in a mini chopper or similar, season with a pinch of salt, and blend the ricotta until it is soft and creamy. This takes 3-4 minutes, and I recommend scraping down the sides a couple of times along the way.
- Also combine the ingredients for the salad and season with salt and freshly ground pepper.
- Heat a splash of oil in a frying pan over a good high heat. Sear the scallops for one minute on each side. It is important to cook them over high heat so they develop a good golden crust and sear rather than stew.Set them aside on a plate.
- Spread the whipped ricotta in a thin layer over a plate. Top with the salad and the seared scallops. Drizzle the oil from the salad over the top, scatter with a few fresh dill sprigs and a little extra lemon zest if you like, and season with a touch of freshly ground pepper.
Nutrition
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