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Ingredients
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For the Scallop Toast
For the Nduja Vinaigrette
For the Sorrel Garnish
Method
For the Scallop Toast
- 1
Prepare the Bread
Preheat your oven to 375°F (190°C). Place the sourdough slices on a baking sheet and brush both sides with olive oil. Sprinkle a little salt and black pepper on top. Bake in the preheated oven for about 10-12 minutes or until golden and crispy.
- 2
Cook the Scallops
In a skillet, heat a tablespoon of olive oil over medium-high heat. Season the scallops with salt and pepper. Once the oil is hot, add the scallops and sear for about 1-2 minutes on each side until golden brown and cooked through. Remove from heat and set aside.
For the Nduja Vinaigrette
- 3
Make the Vinaigrette
In a small bowl, whisk together the nduja, red wine vinegar, and honey until well combined. Slowly drizzle in the extra virgin olive oil while whisking to create an emulsion. Adjust seasoning with salt and black pepper to taste.
For the Sorrel Garnish
- 4
Prepare the Sorrel
In a small bowl, toss the fresh sorrel leaves with lemon juice and a pinch of salt. This will enhance their flavor and make them a perfect garnish for the dish.
