Warm Scallop Salad With Cider Dressing

• 1 12 cups cider (Magners Irish or a similar brand of fermented cider )
• 2 teaspoons Dijon mustard
• 13 cup sunflower oil
• 2 tablespoons hazelnut oil
• salt & freshly ground black pepper
• 2 tablespoons extra virgin olive oil
• 2 lbs sea scallops
• salt & freshly ground black pepper
• 1 head bibb lettuce or 1 head boston lettuce
• 1 avocado, peeled and diced
• 2 granny smith apples, peeled, cored and diced
• 1 tablespoon fresh flat leaf parsley, minced
• 1 tablespoon fresh dill, minced
• 1 tablespoon fresh chives, minced

1. To make the dressing, bring cider to a boil in a small saucepan over medium heat.
2. Cook for 8 to 10 minutes, or until reduced by about two-thirds.
3. Remove from heat and let cool 5 minutes.
4. Whisk in mustard, sunflower oil, hazelnut oil, and salt and pepper to taste.
5. Set aside.
6. To start the salad, in a large skillet over medium heat, warm the oil.
7. Cook scallops, turning once or twice, for 2 to 3 minutes or until opaque.
8. Remove immediately from heat and season to taste with salt and pepper.
9. To compose the salads, in a large bowl, toss lettuce, avocado, apples, parsley, dill and chives with half the dressing.
10. Divide into neat piles in centers of 4 to 6 salad plates and top with scallops.
11. Drizzle remaining dressing over top and add a few grindings of pepper.

cider, mustard, sunflower oil, hazelnut oil, salt, extra virgin olive oil, scallops, salt, bibb lettuce, avocado, granny smith apples, flat leaf parsley, fresh dill, fresh chives

Taken from www.food.com/recipe/warm-scallop-salad-with-cider-dressing-290786 (may not work)