Grilled scallop and wild garlic salad with anchovy dressing
6 servings
30 minutes
Grilled scallop and ramsons salad with anchovy dressing is a refined dish of Russian cuisine that combines the freshness of herbs, the piquancy of anchovies, and the tenderness of seafood. Scallops grilled to a golden crust acquire a rich flavor with subtle nutty notes. Ramsons add a garlicky freshness to the dish, while the anchovy sauce adds depth with umami undertones. Hawthorn and dandelion leaves contribute a light bitterness, creating a harmonious balance. This dish is perfect for a spring dinner when you crave something light yet rich. It pairs wonderfully with slices of ciabatta that can be dipped in the aromatic sauce, enhancing the gastronomic pleasure. Such a salad is an elegant choice for gourmets who appreciate fresh and complex flavor combinations.
1
For the sauce, grind the anchovy fillet and lemon juice in a mortar. Add finely chopped ramson and rosemary. Mix and transfer to a bowl. Add a small amount of olive oil.
- Anchovy fillet: 10 pieces
- Lemon: 1 piece
- Wild garlic greens: 20 g
- Fresh rosemary: 2 tablespoons
- Extra virgin olive oil: 5 tablespoon
2
Thoroughly wash the leaves of hawthorn and dandelion.
- Hawthorn leaves: 1 bunch
- Dandelion leaves: 1 bunch
3
Brush the scallops with olive oil, season with salt and pepper to taste.
- Olive oil: to taste
- Salt: to taste
- Ground black pepper: to taste
- Scallops: 16 pieces
4
Preheat the grill. Grill the scallops for about 2 minutes on each side until cooked and golden brown.
- Scallops: 16 pieces
5
In a bowl, mix the greens, drizzle with lemon juice, and combine with the scallops. Drizzle with sauce and serve.
- Hawthorn leaves: 1 bunch
- Dandelion leaves: 1 bunch
- Lemon: 1 piece