Recipe: Zesty scallop and microgreen salad

seared scallops and microgreens.

These zesty summer flavours are the perfect partner for microgreens.



• 3 tbsp coconut oil
• 1 onion
• 2 garlic cloves
• 6 saffron threads (optional)
• 1 bunch chives
• 1 kaffir lime leaf
• 1/2 tsp salt
• 4 medium-large brown mushrooms, sliced
• 1 carrot, thinly sliced or peeled into long strips with the peeler
• 10-12 almonds, sliced
• 5 large scallops
• Fresh microgreens
• 1 tbsp fresh coriander, roughly chopped
• 1 tbsp mint leaves, chopped


You need enough microgreens to fit loosely packed into a 2-litre ice cream container. Slice the onion into rings and the garlic longways twice to make ‘sticks’.
Slice the scallops thinly or leave whole if you wish to plate them separately from the salad.

Slice or peel the carrot into long strips (we use the peeler), and (if you’re using it) grind the saffron to a fine powder, then soak in half a cup of boiling water. Clean and cut the chives into 6-8cm lengths. Heat a wok or heavy frying pan and bring the coconut oil to a high heat.

Toss in the onion, garlic and the kaffir lime leaf and stir-fry for about 2 minutes before adding the salt and mushrooms, then turn the heat down to medium and continue cooking, stirring almost constantly for another 5 minutes. Remove the vegetables from the wok with a slotted spoon and set aside.

Add another 1 tbsp of coconut oil to the wok, bring to heat and add the carrot and stir-fry for about 2 minutes, then add the almonds and scallops. Stir fry for about 1 minute before adding the saffron water. Stir constantly for about 3 minutes, then add back the onions etc and stir until hot.

Remove the wok from the heat, discard the lime leaf, then add the microgreens, coriander and mint, stir once or twice and immediately serve as a side salad. Delicious!

7 ways to use microgreens

1. Use mixed microgreens to add flavour and texture to salads or make a microgreen salad.
2. Use as a raw garnish on any dish or decorate a nibbles platter.
3. Add raw to sandwiches, pita pockets, wraps, tacos or hamburger buns.
4. Spice up a cooked flan with mustard and mizuna.
5. Stir into scrambled eggs at the last minute.
6. Make an edible bed for cooked veges.
7. Cress and mustard go well with mayonnaise, egg and black pepper in sandwiches.

Note: A salad spinner is indispensable – just be careful not to overspin!


How to grow microgreens

8 must-try microgreens


Recipe: strawberry and rocket salad

How to create the perfect salad

NZ Lifestyle Block This article first appeared in NZ Lifestyle Block Magazine.

You may also like...

Recipe: Toasted farro salad with blistered red gra... Blister grapes on the barbecue to turn up the flavour on a summer salad. This recipe is part of our Christmas Barbecue Menu. Recipe by Anthony ...
Recipe: Fish caldine curry   Seafood is found in abundance in Goan cuisine. The curry gets its colour from turmeric, one of the stars of the spice world, and has a h...
How to make lemon balm and rosemary-infused olive ... This oil makes a great dip for bread with dukkah, or it can be used as a salad dressing, or drizzled over new potatoes and barbecued meat. If you do...
Recipe: Shrimp & corn fritters with sriracha ... These barbecue corn fritters might be the best corn fritters you've ever tried. Part of our Christmas Barbecue Menu. Recipe by Anthony Hoy Fong...
Discuss This Article

Send this to friend