Scallops with Soy Vinaigrette and Mixed Leaf Salad
| 500g King Scallops |
| 4 tbsp Olive Oil |
| 3 tbsp White Wine Vinegar |
| 2 tbsp Soy Sauce |
| 1 tbsp Lime Juice |
| 1 tbsp Sesame Oil |
| 2 tbsp Sunflower Oil |
| Mixed Leaf Salad (e.g. rocket and baby spinach) |
Examine the scallops: remove the small white 'tendon' and any little creamy bits very gently with your fingers.
Heat a frying pan to very hot and lightly brush the scallops with the olive oil. Once the pan is hot, add the scallops, season and leave without touching for 1 minute. Cook on other side for 1 minute until just done (they should feel firm yet springy). Cooking time should be a maximum of 3 minutes, as the plumper ones will need 2½ to 3 minutes.
Meanwhile, place the white wine vinegar, soy sauce, lime juice, sesame oil and sunflower oil in a screw-top jar. Shake until the ingredients have combined and check the seasoning.
To serve, place the hot scallops onto a pile of mixed salad leaves then drizzle over the soy vinaigrette.
Serve with crusty bread.
