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Scallop & Apple Salad with Hazelnut Dressing

Fat, juicy scallops are always a treat- the secret is not to overcook them and to team with contrasting sweet flavours

By bbcgoodfood · From Open Recipes · 10 ingredients
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Why it works: Apple and hazelnut work together. They rank in the top 7% of all ingredient pairs, and 76 recipes mention both. Both carry coumarin, which smells sweet, hay. The science ↓

The recipe

Serves 2
Prep30 min
Cook5 min

Ingredients

Contains: milk, tree nuts, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcgoodfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Apple + hazelnuttop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together76 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Apple + cidertop 1% of all pairs
    Aroma overlapstrong
    Mentioned together1,042 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  3. Lemon + watercresstop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together579 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Hazelnut + watercresstop 5% of all pairs
    Aroma overlapstrong
    Mentioned together16 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Apple + buttertop 6% of all pairs
    Aroma overlapstrong
    Mentioned together8,692 recipes

    Shared aroma: gamma-undecalactone (peach, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the lemon

How well each one fits the dish's main ingredients (apple, hazelnut, butter, scallop, roe, watercress, cider):

  1. Lemonthe original
  2. Grapeabout as good a flavor fit
  3. Pearabout as good a flavor fit

Fit is the average pairing score against apple, hazelnut, butter, scallop, roe, watercress, cider. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).