Scallops with sorrel sauce, frisée and shaved apples

This recipe comes courtesy of Todd Humphries from the Kitchen Door restaurant in Napa and was supplied to us by Lodi winemaker, Jim Moore as a great accompaniment to his Uvaggio Vermentino.


  • 8 large sea scallops
  • 120 ml canola oil
  • 1 cup mache (lamb's lettuce) loosely packed
  • 1 head frisée trimmed and washed
  • ¼ cup diced potato, blanched in boiling salted water till tender
  • 1 cored Granny Smith apple, cut into thin slices
  • Sorrel sauce (see below)
  • Hazelnut vinaigrette (see below)
  • Salt, to taste
  • Ground white pepper, to taste


Serves 4, recipe uses American 'cup' measurements

  • Heat canola oil to high heat
  • Dry scallops off and season with salt and pepper
  • Add scallops to pan and sauté, turning to evenly brown. Add diced potatoes and cook until brown
  • Divide the sorrel sauce onto four medium sized plates
  • Place two scallops on top of sauce on each plate
  • Scatter diced potatoes around scallops
  • Toss frisée, apple, and lamb's lettuce with hazelnut vinaigrette and arrange around the scallops on each plate

Sorrel Sauce

recipe uses American 'cup' measurements


  • 100g (approx) fresh sorrel, cleaned and chopped
  • ½ cup grapeseed oil
  • ½ tbsp salt
  • ½ tsp sugar


  • Combine all ingredients in blender.
  • Blend thoroughly at high speed

Hazelnut Vinaigrette


  • 1 tsp Dijon mustard
  • 1 tsp apricot jam
  • 2 tbsp cider vinegar
  • 6 tbsp hazelnut oil
  • Salt, to taste
  • White pepper, to taste


  • Combine all ingredients, except oil, and whisk to blend.
  • Slowly whisk in oil until dressing emulsifies.

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