Fried scallops with lettuce hearts and fruit vinaigrette

Ingredients for 4 servings:

• 4 lettuce hearts
• 4 spring onions, in rings
• 24 cocktail tomatoes, halved
• 400 g scallop(s)
• 4 onions, red, cut into half rings
• 4 clove(s) garlic, coarsely chopped
• 1 lemon(s), the juice
• some olive oil for frying
• e.g. salt and pepper
• e.g. Parmesan, sliced
• 4 mandarin oranges, the juice
• 8 tbsp olive oil
• 6 tbsp balsamic vinegar
• 3 tsp mustard
• 3 tsp honey
• 3 tsp syrup (pomegranate syrup)
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 26 minutes

light and fresh

Wash the lettuce hearts, cut into strips, and dry slightly in a salad spinner. Then divide them among 4 plates. Divide the tomato halves and spring onions among the plates. Combine the vinaigrette ingredients in a shaker and mix well, then season with salt, pepper, and vinegar. Squeeze the lemon and drizzle some of the juice over the thawed scallops. Heat a little olive oil in a non-stick pan, then add the scallops, onions, and garlic and sauté for about 5-6 minutes, stirring occasionally. Season to taste with salt and pepper. Spread the vinaigrette over the salad, arrange the warm scallops on top, and sprinkle with Parmesan cheese, if desired.