Steak and scallop salad with clementine dressing

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2–4

By Matt Tebbutt

Ingredients

For the salad

  • 2 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 1 tbsp soft brown sugar
  • 1 tsp sesame oil
  • 400g/14oz rib-eye steak
  • 100g/3½oz sugar snap peas
  • 2 king scallops
  • 1 red onion, halved
  • 3–4 small brussel sprouts, leaves picked
  • ½ cucumber, thinly sliced
  • 1 white chicory, leaves picked
  • 1 red chicory, leaves picked
  • small handful fresh coriander, leaves picked
  • small handful basil, leaves picked
  • small handful fresh tarragon, leaves picked
  • 1 Japanese radish, thinly sliced
  • 1 clementine, peeled and cut into segments
  • salt and freshly ground black pepper

For the dressing

  • 2 clementines, juice only
  • 5 tbsp olive oil
  • 2 tbsp sherry vinegar
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp fresh ginger, finely chopped
  • ½ tsp grated garlic
  • salt and freshly ground black pepper

 

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