- 2 tbsp wholegrain mustard
- 50ml/2fl oz white wine vinegar
- 50ml/2fl oz water
- 2 tbsp olive oil
- salt and ground white pepper, to taste
- small handful fresh tarragon, chopped
- 100g/3½oz mixed leaf salad
- small bunch fresh mixed herbs (chervil, basil and chives), chopped roughly
- 2 shallots, chopped finely
- olive oil, to cook
- 8 large or 12 small scallops removed from shells, cleaned and halved
- salt and freshly ground black pepper
- ½ lemon, juice only
- For the vinaigrette, place the mustard into a bowl and whisk in the vinegar, water and olive oil. Season with salt and white pepper. Use a hand blender to mix thoroughly until thickened and emulsified. Add the chopped tarragon.
- For the salad, place the mixed leaves, herbs and shallots into a bowl and gently toss. Dress the salad lightly with the vinaigrette just before cooking the scallops.
- For the scallops, heat a little olive oil in a non-stick pan over a medium heat. Season the scallops with salt and freshly ground black pepper before placing into the pan sliced-side down and cook until golden-brown, about 1-2 minutes. Turn the scallops over and reduce the heat. Cook for a further 1-3 minutes, depending on their size, or until just cooked. Take care not to overcook the scallops.
- Remove the scallops from the pan and place onto a tray lined with kitchen paper. Squeeze over the lemon juice.
- To serve, place a little of the dressed salad onto four plates. Place the scallops on and around the salad. Finish by drizzling some of the grain mustard vinaigrette around the plate.