---
title: "Scallops Salad with Perthshire Asparagus, Citrus Dressing · Rampant Scotland"
description: "Traditional Scottish Recipes - Scallops Salad with Perthshire Asparagus, Citrus Dressing With the sea not far from even inland areas of Scotland, fresh seafood "
canonical: "https://rampant-scotland.pages.dev/recipes/blrecipe_scallops2.htm"
last-updated: "2026-11-09"
date-basis: "git-content-change"
---

# Scallops Salad with Perthshire Asparagus, Citrus Dressing · Rampant Scotland

Recipes

# Scallops Salad with Perthshire Asparagus, Citrus Dressing

[Original page](https://web.archive.org/web/20250422085154/http://www.rampantscotland.com/recipes/blrecipe_scallops2.htm)

*Traditional Scottish Recipes*
 *- Scallops Salad with Perthshire Asparagus, Citrus Dressing*

*With the sea not far from even inland areas of Scotland, fresh seafood is often on the menu of restaurants in Scotland. This recipe is by award-winning Tristin Farmer, the Head Chef of [Enverdale House Hotel](http://www.enverdale.co.uk/) in Coupar Angus.*

## Ingredients

- *Citrus Dressing*
- 1 Orange

1 Lemon

2 dessert spoons (about 30ml) caster sugar

3 tablespoons (nine teaspoons) Olive Oil

*Salad Leaves* (Chef's Recommendations)
 1 Curly Endive lettuce
 1 Radicchio lettuce
 50g (2 ounces) Rocket
 50g (2 ounces) Mache

*Scallops*
 6 Large scallops
 Olive Oil
 Lemon Juice
 Salt & Pepper

*Herb Oil*
 250g (8 ounces) Flat Leaf Parsley
 200ml (8 ounces) Olive Oil

*Garnish*
 1 Bunch of Asparagus

## Method

*Citrus Dressing*
 Remove the skin from the orange and lemon place in a blender with the caster sugar, blitz adding the olive oil slowly until all incorporated & smooth. Pass through a fine sieve, and season to taste.

*Salad leaves*
 Pick the stalks from all the leaves wash and spin dry salad. Cover with a damp cloth and store in the fridge.

*Scallops*
 Remove the scallops from the shell. Remove all skirt and roe, clean the scallop. Cut the scallops in half, horizontally and pan fry until golden brown, turn over season with salt, pepper & lemon juice and remove from the heat.

*Herb Oil*
 Blanch the parsley in boiling salted water for 20 seconds and refresh in ice water. Place the parsley in a blender with the olive oil. Blitz until smooth. Pour the oil into a muslin cloth and tie up. Leave the oil to drip through. Reserve until needed.

*Garnish*
 Blanch the asparagus in boiling salted water for 1 minute & refresh in ice water. Dress in butter and season with salt, pepper and lemon juice.

## Source

From Rampant Scotland, restored from the page as it stood on 22 April 2025. [Original page](https://web.archive.org/web/20250422085154/http://www.rampantscotland.com/recipes/blrecipe_scallops2.htm).

Links to pages not yet restored here lead to the original page or elsewhere on the web; 0 of 1 links on this page are restored on this site.