Scallop Salad with Loquats, Loquat Snow & Furikake

This dish gives me the ebullience of a small child at a fair. There is just so much to take in. the scents, textures and flavours combine in a harmony that is just one big party on the palate.

While it sounds restaurant worthy, its so easy. The key factor is freshness. Fresh herbs and scallops are a must, if you can’t source fresh then substitute with any fresh herbs you have to hand and seafood such as prawns also work well here. Apricots make a great stand in for Loquats, but I’ve also made this with grapefruit. So go ahead and improvise. This is bright and fun so make it you wish


2tbsp Olive Oil

12-14 Scallops

200g Sugar Peas

1 Cucumber, cut into ribbons

6 Radishes, finely slices

50g Frozen Peas, defrosted

4 loquats, 1 frozen, 3 chopped

A good handful spinach, coriander & Shiso Leaves

2 tbsp Furikake


2 tbsp Rapeseed Oil

1 tbsp sesame Oil

2 tbsp Rice Vinegar

1 tbsp soy


1. Before you start make sure you have read the recipe and frozen your loquat (yes, I’m being kind as it makes such a difference)

2. Shake all the dressing ingredients in a jar and set aside,

3. Heat the oil in a pan over a high heat. Place the scallops, one by one in a circle around the pan. Cook for 2 minutes then turn, in the order you set them down.

4. Cook for a further 2 minutes and remove to drain.

5. Add the sugar peas and radish to the pan and fry for 1 minute. Add to the scallops.

6. Toss the scallops and vegetables with the remaining salad ingredients. Spoon through 2 tbsp of the dressing and mix through

7. Sprinkle over the furikake and just before serving grate the frozen loquat over the top.

8. Serve with sunshine and crisp white wine or sake.