Sig's scallops and rasberry vinaigrette salad

Name: Sig's scallops and rasberry vinaigrette salad
Yield: 4 servings
Cuisine: American
Ingredients: 2 tbsp olive oil; 1 tbsp lemon juice; 1 1/2 tbsp rasberry vinegar; 1/4 tsp dijon mustard or to liking; 1 level teaspoon superfine sugar; 1 level teaspoon poppy seeds; 1 pinch salt and pepper; 25 grams toasted pistachio nuts; 30 grams rasberries,; 1 handful rasberries for,garnish; 1 handful blueberries for garnish; 12 fresh king or queen scallops

Sigrun @sigrun

German, living in England

this is just right for summer :-) (L)

Sigrun @sigrun

German, living in England

this is just right for summer :-) (L)

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Ingredients

4 servings

2 tbspolive oil
1 tbsplemon juice
1 1/2 tbsprasberry vinegar
1/4 tspdijon mustard or to liking
1level teaspoon superfine sugar
1level teaspoon poppy seeds
1 pinchsalt and pepper
25 gramstoasted pistachio nuts
30 gramsrasberries,
1 handfulrasberries for,garnish
1 handfulblueberries for garnish
12fresh king or queen scallops

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Steps

1

Mix vinegar,lemon juice,mustard,sugar, salt and pepper and the seeds, add one tablespoon of the oil very slowly stirring all the time,set aside.
2

Mash the 30 grams rasberries to a puree, mix with a little of the dressing
3

Heat oil in griddle pan,sear the scallops for three minutes from each side,
4

Toss the lettuce in the dressing,,arrange on plate,,
5

Roast nuts gently in frying pan
6

Add a spoonful of rasberry puree on salad,arrange the scallops over top. sprinkle with handful of rasberries and blueberries,
7

Scatter the.nuts over.,
8

Serve immediately.