Seared Scallops with Crab, Apple & Rocquette Cider Dressing

Serves Three


9 fresh Guernsey Scallops (out of shell)
Salt and Pepper
Knob of Guernsey Butter

For the Dressing
1 Apple, peeled, cored and diced
2 tbsp Rocquette Cider vinegar
2 tbsp cider vinegar
2 tbsp shallots, chopped
250ml extra virgin olive oil
1 tsp toasted cumin seeds
1 clove of garlic, chopped
Salt and pepper to taste

For the Salad
1 apple, peeled, cored and chopped in to matchsticks
200g celeriac, peeled and finely shredded
3 tbsp mayonnaise
lemon juice, squeezed
2 red chillis, finely sliced
30g fresh coriander, chopped
300g fresh picked white crabmeat


Place all dressing ingredients in a blender and puree until smooth, season to taste. Mix all of the salad ingredients just before serving and divide between three plates. Season the scallops and place in a hot frying pan to brown for 2 mins. Reduce the heat, add knob of butter and continue cooking on a low heat for another min. Remove the pan from the heat. Turn the scallops over and leave to rest for one min before serving. To serve, drizzle the dressing over he salad and place 3 scallops on top of each plate.