sig's scallops and rasberry vinaigrette salad

• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 1/2 tbsp rasberry vinegar
• 1/4 tsp dijon mustard or to liking
• 1 level teaspoon superfine sugar
• 1 level teaspoon poppy seeds
• 1 pinch salt and pepper
• 25 grams toasted pistachio nuts
• 30 grams rasberries,
• 1 handful rasberries for,garnish
• 1 handful blueberries for garnish
• 12 fresh king or queen scallops

1. mix vinegar,lemon juice,mustard,sugar, salt and pepper and the seeds, add one tablespoon of the oil very slowly stirring all the time,set aside .
2. mash the 30 grams rasberries to a puree, mix with a little of the dressing
3. heat oil in griddle pan ,sear the scallops for three minutes from each side ,
4. toss the lettuce in the dressing,,arrange on plate,,
5. roast nuts gently in frying pan
6. add a spoonful of rasberry puree on salad,arrange the scallops over top.
7. sprinkle with handful of rasberries and blueberries,
8. scatter the.nuts over.,
9. serve immediately.

olive oil, lemon juice, rasberry vinegar, liking, sugar, level, salt, nuts, rasberries, handful rasberries, handful blueberries, queen

Taken from cookpad.com/us/recipes/338293-sigs-scallops-and-rasberry-vinaigrette-salad (may not work)