Scallops with clementine, ham and almond salad

Richard Corrigan makes a colourful Spanish-inspired starter with a sherry and clementine dressing
Scallops with clementine, ham and almond salad
  • Rating:
  • Serves: 2
  • Cook Time: 5 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 2 clementines
  • 50 g outer leaves of brussels sprouts, (kept back from preparing them for dinner)
  • 50 g wild greens
  • 4 slices Parma ham
  • a little olive oil
  • 4 scallops
  • 50 g almonds

For the dressing

  • 1 clementine, juice only
  • 1 tbsp caster sugar
  • 1 tbsp sherry vinegar
  • 2 tbsp Oloroso or other dry sherry
  • 6 tbsp extra virgin olive oil
  • a good pinches sea salt


1. For the dressing: mix together all the dressing ingredients. Set aside.

2. Peel the clementines, removing as much of the white pith as possible, and break into segments.

3. Blanch the brussels sprout leaves and wild greens, leave in boiling salted water for 30 seconds. Drain and pat dry.

4. Tear the ham into bite-sized pieces.

5. Heat a large frying pan with a film of olive oil. Season the scallops, and when the oil is really hot, sear for about 2 minutes without disturbing, until golden brown and caramelised on the underside. Then turn them over and cook for another 2 minutes to colour and caramelise the other side.

6. Serve the scallops on warmed plates. Scatter the clementine segments brussels sprout leaves, ham and almonds around. Drizzle with a generous amount of the dressing and serve immediately.

This starter is the first course of Richard Corrigans dinner party menu. Why not try his main of Roast gurnard with coriander mash or his Spice cakes with walnuts and figs dessert?

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