Seared Scallop, Endive And Roquefort Salad

• 2 heads Belgian endive, leaves separated
• 2 oz roquefort or other blue cheese, crumbled
• 1/4 cup hazelnuts, toasted, skins removed, chopped
• 2 tbsp butter
• 16 None scallops
• None None Parsley leaves, to serve
• None None FOR THE VINAIGRETTE
• 1/4 cup extra virgin olive oil
• 2 tbsp lemon juice
• 2 tsp Dijon mustard

1. Arrange endive, cheese and hazelnuts on serving plates.
2. For the vinaigrette, whisk all ingredients in a small bowl. Season to taste.
3. Melt butter in a medium skillet on medium heat, until foaming. Lightly season scallops and add to pan. Cook for 30 seconds to 1 min, turn, cook for 30 seconds. Remove from pan and arrange on salad. Drizzle with vinaigrette and sprinkle with parsley to serve.

endive, cheese, hazelnuts, butter, scallops, parsley, vinaigrette, extra virgin olive oil, lemon juice, mustard

Taken from recipes-plus.com/api/v2.0/recipes/34313 (may not work)