Salad of Scallops on Bitter Greens with Strawberries (Serves Four to Six)


Ingredients


  • 500 g scallops
  • 3 tablespoon of liver oil
  • Salad greens (use any leafy mixture you fancy).
  • 1 granny smith apple, unpeeled, in very small cubes or slices (squeeze a lemon over to prevent browning)
  • About 20 smallish strawberries washed and halved
  • Vinaigrette
    • 12 tablespoons olive oil
    • 3 tablespoons raspberry vinegar
    • salt and pepper
    • 2 tablespoons chopped chives (finely cut

 


Method


Place scallops in a bowl with the oil and marinade 1 hour.

Divide greens amongst the plates - set fruit aside.

Shake vinaigrette ingredients together in a jar.

Add olive oil to a heavy based wok or fry pan and on medium to high heat, quickly toss-fry scallops until seared very light brown, about 30 seconds but don't crowd them or they will stew.

Spoon scallops over salad greens, scatter strawberries and apple cubes all over, shake vinaigrette and drizzle.

Sprinkle with chives and serve immediately.

Note: Other berries, such as raspberries, can be used when in season.