Seared Scallops and Mixed Leaf Salad


8 prepared scallops

2 tbsp oil

15g (1/2 oz) butter

Juice of half a lemon

Mixed salad leaves

Balsamic vinaigrette


If the scallops are large, slice in two. Heat a heavy based pan on the hottest side of the hoplate, then add the oil, swirl around for a few seconds and lay the scallops in the pan. 

Cook for about 1/2 - 1 minute until beginning to turn brown underneath. Turn over using a palette knife and cook for a further 1/2 - 1 minute. Add the butter and lemon juice, swirl around and tip the scallops and liquor into a bowl of mixed salad leaves. Quickly dress with the vinaigrette and mix together. Serve at once.