Ingredients
Dressing
Method
1.Blanch asparagus and snow peas by immersing into a large saucepan of boiling, salted water. Cook for 30 seconds. Drain, rinse under cold water. Drain.
2.For dressing, whisk together olive oil and vinegar in a small jug. Season to taste.
3.Dust scallops with flour and season to taste. Heat oil in large non-stick frying pan on medium. Cook scallops 1-2 minutes each side until golden brown.
4.In a large bowl, toss together mesclun, asparagus and snow peas, Divide between 4 serving plates. Top with scallops and drizzle with dressing.
Mesclun is mixed salad leaves. Blanched vegetables must be rinsed in cold water to stop the cooking process.
Note