Apricot Salad with Scallops

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Salad
Cuisine	European
Servings (Default: 4)

Ingredients

12 scallop (s), raised, without corail
12 large apricot (s)
4 tablespoon olive oil, fruity
1 lemon (s), the juice it
Black pepper from the mill
Salt (fleur de sel)
Clarified butter for frying
1 splash white wine, drier, if necessary

Instructions

Boil the apricots for 2 minutes, remove from the water, let cool down completely, peel and cut into thin slices. Arrange the slices in a fan shape on flat plates.
Sour the scallops with a few drops of lemon juice and fry them in hot clarified butter.
Remove from the pan and place 3 of each of the mussels in the middle of a plate with apricot wedges. Deglaze the roast set with the rest of the lemon juice and, if necessary, a splash of white wine, mix with the olive oil. Pour the oil over the salad, grind some pepper over it and sprinkle a few grains of fleur de sel over it.
Serve lukewarm.
A Chardonnay or a fine champagne goes well with it.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.