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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
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