Scallop salad with mango dressing

1.In a large non-stick frying pan, heat the vegetable oil on high. Season the scallops to taste and cook 1-2 minutes each side until browned. Transfer to a plate.

2.To make mango dressing: in a bowl, whisk together the olive oil, vinegar, eschalot, garlic and garam masala. Season to taste. Stir in the mango.

3.In a serving bowl, combine the rocket leaves, sugar snap peas and tomato. Pour over half of the dressing. Toss until well combined. Top with the scallops and drizzle with the remaining dressing.