Pan-fried scallop salad

Method

1. Heat 25g butter in a large, heavy, non-stick frying pan. Add the bread and fry until brown and crispy making croutons. Drain the croutons on kitchen paper.

2. Spread the salad leaves out on a serving platter. Add 25g butter to the frying pan. Fry the scallops for 1-2 minutes on each side till just cooked. Transfer the scallops to the salad leaf platter.

3. Heat 25g butter in the same pan. Fry the Parma ham until crispy, 2-3 minutes. Add the croutons and fry for a further 2 minutes. Sprinkle the Parma ham shreds and croutons over the scallops and salad.

4. Meanwhile in a saucepan heat together the walnut oil, sunflower oil, garlic, shallot and mustard, cooking for 5 minutes. Season with salt and freshly ground pepper. Pour over the scallop salad. Sprinkle over the chopped chives and serve.

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Ingredients

Main:

75g unsalted Butter
2 slices of granary bread, diced
200g bag of mixed baby salad leaves
18 fresh scallops, shelled
12 slices of Parma ham, roughly shredded
2 tbsp Walnut oil
2 tbsp white wine vinegar
175ml sunflower oil
1 garlic clove, finely chopped
1 shallot, finely chopped
1 tsp English mustard
salt and fresh ground black pepper
2 tbsp chopped chives

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