Scallop Salad HT HD
4 Hot Seafood Fruit Nuts
Vegetables Hors d'oeuvre
Starter Appetizer Eggless
tbsp Olive Oil
tbsp Lemon Juice
tbsp Raspberry Vinegar
¼ teasp Dijon Mustard
level teasp Caster Sugar
level teasp Poppy Seeds
Scallops, washed, and dried on kitchen paper
and Black Pepper
Baby Salad Leaves
Chopped Walnuts, lightly toasted
In a small bowl, whisk together the raspberry vinegar mustard, sugar, salt,
pepper and poppy seeds.
Add 1 tablespoon of the olive oil in a steady stream whisking continuously.
Heat the remaining oil in a large frying pan until hot. Add the scallops and fry
for 3 minutes on each side.
Drizzle with the lemon juice.
Place the lettuce, walnuts, raspberries and dressing in a large salad bowl and
toss to coat well.
To serve - divide the salad between 4 individual plates, top each with 3 warm
scallops and serve immediately.
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