- 225g/8ozs cooked queen scallops
- Selection of lettuce leaves ie. curly endive, oak leaf lettuce, radiccho, cos.
- 3 tablespoons olive oil
- 1 tablespoon wine vinegar
- Pinch mustard
Arrange the leaves in a glass bowl.
Gently heat the olive oil and add scallops. Cook through very gently. Add wine vinegar and mustard. Season.
Pour over the salad and serve immediately.