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
1. If the scallops are large, slice in two. Heat a heavy based pan on the hottest side of the hotplate, then add the oil, swirl around for a few seconds and lay the scallops in the pan.
2. 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.
3. Add the butter and lemon juice, swirl around and tip the scallops and liquor into a bowl of mixed salad leaves.
4. Quickly dress with the vinaigrette and mix together. Serve at once.