Seared Scallops With Endive And Roquefort

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 2 heads chicory lettuce
• 12 scallops, shelled
• 2 tablespoons olive oil
• 1 teaspoon walnut oil
• 1/2 lime, juice of
• 100 g roquefort cheese, crumbled into 1 cm pieces
• 2 tablespoons snipped fresh chives
• salt & freshly ground black pepper

Recipe

• 1 break open the chivory and place 3 leaves on each of 4 plates.
• 2 brush the scallops with a little of the olive oil.
• 3 cook in a hot, non-stick frying pan for 1 minute on each side until golden.
• 4 place a scallop on each leaf.
• 5 whisk together the remaining olive oil, walnut oil, lime juice and some salt and pepper.
• 6 top each leave with a cube or two of roquefort and a scattering of chives, then drizzle over the dressing and serve with the scallops are still just warm.