for 4 portions

Salad

1 tbsp	coarse-grain mustard
3 tbsp	white balsamic vinegar
4 tbsp	olive oil
¼ tsp	paprika
1 tsp	salt
a little	pepper
150 g	baby spinach
1	mango, diced
1 bunch	radish, quartered
1	shallot, cut into rings
1 bunch	dill, roughly chopped
30 g	pecan nuts, roughly chopped, toasted

Scallops

1 tbsp	olive oil
8	scallops without roe (MSC)
¼ tsp	salt
a little	pepper

How it's done

Salad

Mix the mustard with all the ingredients up to and including pepper in a bowl. Add the spinach, mango, radish, shallot and dill, combine and arrange on plates. Sprinkle the pecan nuts over.

Scallops

Heat the oil in a non-stick frying pan. Reduce the heat and fry the scallops for approx. 2 mins. on each side, season and distribute over the salad.

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