Seared Scallops With Endive And Roquefort

• 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

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.

chicory lettuce, olive oil, walnut oil, lime, roquefort cheese, fresh chives, salt

Taken from www.food.com/recipe/seared-scallops-with-endive-and-roquefort-107547 (may not work)