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Seared Sea Scallops with Banyuls Vinegar and Chicory Slaw

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

These elegant pan-seared sea scallops with chicory slaw offer a sophisticated balance of flavours and textures. The buttery, sweet scallops are perfectly offset by the pleasantly bitter crunch of radicchio and frisée. Using Banyuls vinegar—a rich, oak-aged speciality from the south of France—adds a deep, complex acidity that elevates the dressing and creates a light, savoury jus in the frying pan.

This diabetes-friendly seafood dish is an excellent choice for a healthy dinner party starter or a light main course. High in lean protein and heart-healthy olive oil, it is a nutritionally balanced option that feels truly indulgent. You can prepare the chicory and the vinaigrette a few hours in advance, leaving you to simply sear the scallops and assemble the plates just before serving.

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Ingredients for Seared Sea Scallops with Banyuls Vinegar and Chicory Slaw

  • 160ml plus 2 tablespoons extra-virgin olive oil

  • 90ml Banyuls vinegar* or Sherry wine vinegar, divided

  • 1 shallot, thinly slivered

  • 350g assorted red and green chicories (such as radicchio, red and green Belgian endive, escarole hearts, and frisée)

  • 24 large sea scallops

  • 45ml water

How to make Seared Sea Scallops with Banyuls Vinegar and Chicory Slaw

Whisk 160ml oil, 45ml vinegar, and shallot in small bowl to blend. Season vinaigrette to taste with salt and pepper.

Very thinly slice radicchio and endive; tear escarole and frisée into 2-inch lengths. Place in large bowl. (Vinaigrette and slaw can be made 6 hours ahead. Chill dressing; let stand at room temperature 30 minutes before using. Place damp kitchen towel over slaw and chill.)

Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Sprinkle scallops with salt and pepper. Working in batches, add scallops to skillet and cook until golden and just opaque in centre, about 1 1/2 minutes per side.

Rewhisk vinaigrette; pour over slaw and toss to coat. Divide slaw among 8 plates. Arrange 3 scallops atop slaw on each plate. Add remaining 45ml vinegar to same skillet along with 45ml water. Bring to boil over medium heat, scraping up any browned bits and dissolving any caramelized juices. Drizzle juices over scallops.

*Banyuls vinegar is a rich, oak-aged vingear (made from the naturally sweet wine of the same name) from the south of France. It can be found at specialty foods stores and online at chefshop.com.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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