Scallops on a bed of salad

Just looks mouth watering delicious.

Ingredients

24	Scallops (Main)
1 bag	Mixed lettuce leaves
6	Cherry tomatoes, halved
6	Olives, stoned
15 cubes	Cows feta
1 cube	Avocado
¼ slice	Small red onions
2 cubes	Crystalised ginger, finely chopped

Viniagrette

½ cup	Extra virgin olive oil
2 Tbsp	Balsamic vinegar
1 Tbsp	Honey
1 Tbsp	Lemon juice
1 clove	Minced garlic
1 sprinkle	Salt & freshly ground pepper

Directions

1. Dry the scallops on paper towels.
2. Heat some oil in a pan until very hot.
3. Add a knob of butter & sear the scallops very quickly until just caramelised.
4. Mix salad ingredients together & place the scallops over the top.
5. Dress & serve immediately with Brancott Estate Chardonnay