Apple Salad with Littleneck Clams and Scallops

Apple Salad with Littleneck Clams and Scallops

Ingredients:

For the Salad:

  • 2 medium apples (Granny Smith or Honeycrisp), thinly sliced
  • 16 Littleneck clams, cleaned
  • 12 Hokkaido sea scallops, patted dry
  • 4 cups mixed salad greens (rocket, spinach, and baby kale)
  • 1 fennel bulb, thinly sliced
  • 1 small red onion, thinly sliced
  • 12-15 cherry tomatoes or grape tomatoes, halved
  • 1 lemon, juiced
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

For the Dressing:

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste

Instructions:

  1. Prepare the Dressing:
    In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper. Set aside.
  2. Cook the Clams:
    In a large skillet over medium heat, add 1 tablespoon of olive oil. Add the Littleneck clams and 2 tablespoons of water. Cover and cook for 5-7 minutes, or until the clams open. Discard any clams that do not open. Remove the clams from the skillet and set aside to cool slightly.
  3. Cook the Scallops:
    In the same skillet, add a little more olive oil if needed. Season the scallops with salt and pepper, then sear them in the skillet for 2-3 minutes on each side, until they are golden brown and cooked through. Remove from heat and set aside.
  4. Prepare the Salad:
    In a large bowl, toss the mixed greens, sliced apples, fennel, red onion, and halved cherry tomatoes with the lemon juice to prevent the apples from browning.
  5. Assemble the Salad:
    Arrange the salad mixture on a serving platter or individual plates. Top with the cooked Littleneck clams and seared scallops.
  6. Dress the Salad:
    Drizzle the prepared dressing over the salad. Gently toss to combine.
  7. Serve:
    Serve the salad immediately, garnishing with additional lemon juice or fresh herbs if desired.
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