Micheal Lambie

Scallop salad with seed mustard Dressing

Serves 4

Ingredients

20 fresh scallops
4 large kipfler potatoes
1 carrot
1/4 head fennel
2 sticks celery
8 green beans
100g rocket leaves
150ml olive oil
2 tablespoons Dijon mustard
1 tablespoon grain mustard
2 tablespoon hot English mustard
50ml white wine vinegar 1 lemon, juiced

Method

Prepare the marinade for the potatoes, by mixing together 100ml olive oil, 1 tablespoon Dijon mustard, 50ml white wine vinegar and juice of one lemon.

At the same time cook the potatoes until tender.

Remove from the stove and peel into barrel shapes whilst hot, then place in the marinade.

Prepare the dressing by combining remaining Dijon mustard, grain mustard, hot English mustard, 50ml olive oil and juice of lemon. Set aside.

For the salad, julienne the carrot, celery, fennel and green beans (firstly cook the beans until tender) and wash the rocket.

Slice the potatoes into thick chunks and arrange five around the edge of each plate.

Place a bed of rocket in the middle of the plate and top with the mixed vegetables (if you like you can dress them in a little of the potato marinade).

In between the potato slices place a dob of the mustard dressing.

And to finish quickly sear your scallops in a hot pan and place them on top of the mustard dressing.