Pan-fried Scallop Salad

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 3 ounces unsalted butter
• 2 slices of granary bread, diced
• 8 ounces mixed baby greens
• 18 fresh scallops, shelled
• 12 slices parma ham, roughly shredded
• 2 tablespoons walnut oil
• 2 tablespoons wine vinegar
• 3/4 cup sunflower oil
• 1 garlic clove, finely chopped
• 1 shallot, finely chopped
• 1 teaspoon english mustard
• salt and pepper
• 2 tablespoons chopped chives

Recipe

• 1 heat 1 oz butter in a large, heavy, non-stick frying pan.
• 2 add the bread and fry until brown and crispy making croutons.
• 3 drain the croutons on kitchen paper.
• 4 spread the salad leaves out on a serving platter.
• 5 add 1 oz butter to the frying pan. fry the scallops for 1-2 minutes on each side till just cooked.
• 6 transfer the scallops to the salad leaf platter.
• 7 heat 1 oz butter in the same pan.
• 8 fry the parma ham until crispy, 2-3 minutes. add the croutons and fry for a further 2 minutes.
• 9 sprinkle the parma ham shreds and croutons over the scallops and salad.
• 10 meanwhile in a saucepan heat together the walnut oil, sunflower oil, garlic, shallot and mustard, cooking for 5 minutes.
• 11 season with salt and freshly ground pepper. pour over the scallop salad.
• 12 sprinkle over the chopped chives and serve.