Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Yield 3 servings


  • 3-4 Scallops any size is fine
  • 6-8 Heirloom Carrots you can also use regular orange carrots
  • 1/2 Onion
  • 1/2 Daikon Radish


  • 3 tsp Lemon Juice
  • 2 tsp dijon mustard
  • 3 tsp olive oil
  • 3 tsp Honey
  • 1/2 tsp Salt
  • 1 tsp Ground Pepper
  • 1 tsp Fresh Dill minced, (optional

Crème Fraiche

  • 1 cup Sour Cream
  • 2 tbsp Buttermilk


Crème Fraiche

  • Mix together the sour cream and buttermilk. Set aside.

Main Dish

  • Dry the scallops with paper towel.
  • Before searing, salt and pepper your scallops. The key is to sear in a hot pan with 1 tbs of olive oil.
  • Slice the onion. Peel the carrots and daikon radish then use a mandolin to achieve the shoe string effect if you like or a grater will work well too
  • Dress the salad and top with the scallops. Drizzle with the crème fraice.


  • Add all ingredients except olive oil.
  • Add olive oil last and whisk in slow to emulsify into your dressing.

Tips & Notes

Recipe developed by Chef Adil Gangji of Big Flavours Catering. 

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