Seared Scallop Salad

Serves: 4

Ingredients:

• 2 tbsp Olive Oil
• 1 tbsp Lemon Juice
• 1 tbsp Raspberry Vinegar
• 1 dessertspoon Celtalan of Conwy Raspberry Jam
• ¼ teasp Dijon Mustard
• 1 level teasp Caster Sugar
• 1 level teasp Poppy Seeds
• 12 Scallops, washed, and dried on kitchen paper
• Salt and Black Pepper
• Mixed Baby Salad Leaves
• 25g/1oz Chopped Walnuts, lightly toasted
• 25g/1oz fresh Raspberries

Method:

1. In a small bowl, whisk together the raspberry vinegar, Celtalan of Conwy Raspberry Jam, mustard, sugar, salt, pepper and poppy seeds.
2. Add 1 tablespoon of the olive oil in a steady stream whisking continuously. Set aside.
3. Heat the remaining oil in a large frying pan until hot. Add the scallops and fry for 3 minutes on each side.
4. Drizzle with the lemon juice.
5. Place the lettuce, walnuts, raspberries and dressing in a large salad bowl and toss to coat well.
6. To serve - divide the salad between 4 individual plates, top each with 3 warm scallops and serve immediately