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Categories:
olive oil lemon juice rasberry vinegar liking sugar level salt nuts rasberries handful rasberries Handful Blueberries Queen
Viewed: 61 - Published at: 5 years agoIngredients
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 1/2 tbsp rasberry vinegar
- 1/4 tsp dijon mustard or to liking
- 1 level teaspoon superfine sugar
- 1 level teaspoon poppy seeds
- 1 pinch salt and pepper
- 25 grams toasted pistachio nuts
- 30 grams rasberries,
- 1 handful rasberries for,garnish
- 1 handful blueberries for garnish
- 12 fresh king or queen scallops
Method
- mix vinegar,lemon juice,mustard,sugar, salt and pepper and the seeds, add one tablespoon of the oil very slowly stirring all the time,set aside .
- mash the 30 grams rasberries to a puree, mix with a little of the dressing
- heat oil in griddle pan ,sear the scallops for three minutes from each side ,
- toss the lettuce in the dressing,,arrange on plate,,
- roast nuts gently in frying pan
- add a spoonful of rasberry puree on salad,arrange the scallops over top.
- sprinkle with handful of rasberries and blueberries,
- scatter the.nuts over.,
- serve immediately.
