Pan-fried scallops with a garden salad and grain mustard vinaigrette

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Serves 4

Preparation time
less than 30 mins

Cooking time
less than 10 mins








Ingredients

For the grain mustard vinaigrette2 tbsp wholegrain mustard50ml/2fl oz white wine vinegar50ml/2fl oz water2 tbsp olive oilsalt and ground white pepper, to taste small handful fresh tarragon, choppedFor the salad100g/3½oz mixed leaf salad small bunch fresh mixed herbs (chervil, basil and chives), chopped roughly2 shallots, chopped finelyFor the scallopsolive oil, to cook 8 large or 12 small scallops removed from shells, cleaned and halvedsalt and freshly ground black pepper ½ lemon, juice only

Method

1. For the vinaigrette, place the mustard into a bowl and whisk in the vinegar, water and olive oil. Season with salt and white pepper. Use a hand blender to mix thoroughly until thickened and emulsified. Add the chopped tarragon.2. For the salad, place the mixed leaves, herbs and shallots into a bowl and gently toss. Dress the salad lightly with the vinaigrette just before cooking the scallops.3. For the scallops, heat a little olive oil in a non-stick pan over a medium heat. Season the scallops with salt and freshly ground black pepper before placing into the pan sliced-side down and cook until golden-brown, about 1-2 minutes. Turn the scallops over and reduce the heat. Cook for a further 1-3 minutes, depending on their size, or until just cooked. Take care not to overcook the scallops.4. Remove the scallops from the pan and place onto a tray lined with kitchen paper. Squeeze over the lemon juice.5. To serve, place a little of the dressed salad onto four plates. Place the scallops on and around the salad. Finish by drizzling some of the grain mustard vinaigrette around the plate.