Ingredients

• 2 tbsp wholegrain mustard
• 50ml/2fl oz white wine vinegar
• 50ml/2fl oz water
• 2 tbsp olive oil
• salt and ground white pepper
• to taste
• small handful fresh tarragon
• chopped
• 100g/3½oz mixed leaf salad
• small bunch fresh mixed herbs (chervil
• basil and chives)
• chopped roughly
• 2 shallots
• chopped finely
• olive oil
• to cook
• 8 large or 12 small scallops removed from shells
• cleaned and halved
• salt and freshly ground black pepper
• ½ lemon
• juice only

Directions

• 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.
• 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.
• 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.
• Remove the scallops from the pan and place onto a tray lined with kitchen paper. Squeeze over the lemon juice.
• 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.