Pan-Fried Scallop Salad

• 3 ounces unsalted butter
• 2 slices of granary bread, diced
• 8 ounces mixed baby greens
• 18 fresh scallops, shelled
• 12 slices parma ham, roughly shredded
• 2 tablespoons walnut oil
• 2 tablespoons white wine vinegar
• 34 cup sunflower oil
• 1 garlic clove, finely chopped
• 1 shallot, finely chopped
• 1 teaspoon English mustard
• salt and pepper
• 2 tablespoons chopped chives

1. Heat 1 oz butter in a large, heavy, non-stick frying pan.
2. Add the bread and fry until brown and crispy making croutons.
3. Drain the croutons on kitchen paper.
4. Spread the salad leaves out on a serving platter.
5. Add 1 oz butter to the frying pan.
6. Fry the scallops for 1-2 minutes on each side till just cooked.
7. Transfer the scallops to the salad leaf platter.
8. Heat 1 oz butter in the same pan.
9. Fry the Parma ham until crispy, 2-3 minutes.
10. Add the croutons and fry for a further 2 minutes.
11. Sprinkle the Parma ham shreds and croutons over the scallops and salad.
12. Meanwhile in a saucepan heat together the walnut oil, sunflower oil, garlic, shallot and mustard, cooking for 5 minutes.
13. Season with salt and freshly ground pepper.
14. Pour over the scallop salad.
15. Sprinkle over the chopped chives and serve.

butter, granary bread, baby greens, fresh scallops, parma ham, walnut oil, white wine vinegar, sunflower oil, garlic, shallot, english mustard, salt, chives

Taken from www.food.com/recipe/pan-fried-scallop-salad-229033 (may not work)