Field Salad with Scallops and Grapefruit

Ingredients

• 200 g field salad
• 0.5 radicchio
• 1 grapefruit
• 2 tbsp chives
• 1 tsp liquid honey
• 6 tbsp rapeseed oil
• Salt
• Pepper (freshly ground)
• 8 scallops (pre‑cooked)

Instructions

1. 1.

   Wash, trim and dry both salads, then cut into bite‑sized pieces. Peel the grapefruit thoroughly (remove white pith) and separate the segments. Squeeze juice from remaining flesh and mix with chives, honey, 4 tbsp oil, salt and pepper; taste and adjust seasoning.

2. 2.

   Rinse scallops, pat dry, season with salt and pepper, then sear in a hot non‑stick pan with the remaining oil for about 1 minute per side until golden brown.

3. 3.

   Toss field salad, radicchio and grapefruit with the dressing, arrange scallops on top, and serve immediately.