500

g

scallops

3

Tbs

vegetable oil

500

g

mixed salad leaves; enough to make a mound and cover the base of 6 entree plates

1

granny smith apple; unpeeled, in small cubes

20

small

strawberries; washed and halved

For vinaigrette :

12

Tbs

olive oil

3

Tbs

raspberry vinegar

1

pinch

salt; or to taste

1

pinch

black pepper; or to taste

2

Tbs

chopped chives

1

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

2

Divide greens amongst the plates - set fruit aside.

3

Shake vinaigrette ingredients together in a jar.

4

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.

5

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

6

Sprinkle with chives and serve immediately.