Herb Salad with Scallops

Ingredients

• 10 scallops
• 4 pearl onions
• 3 tbsp olive oil
• Salt
• Pepper
• 2 bunches borage
• 2 bunches sorrel
• 1 bunch sage (with flowers)
• 1 bunch chervil
• 1 bunch dill
• 2 small dried red chili peppers
• peppercorns (1 tsp black & white each)
• 6 tbsp Olive oil
• 3 tbsp white wine vinegar

Instructions

1. 1.

   Open the scallops with a knife, lift the lid and remove the flesh from the shell. Trim off the orange roe, rinse the white flesh thoroughly and pat dry. Slice, salt and pepper. Peel and quarter the pearl onions. Brown the scallop flesh in hot olive oil on all sides, then set aside warm.

2. 2.

   Wash the herbs well, shake off excess moisture and tear into bite-sized pieces. In a mortar crush the chili peppers with the peppercorns. Mix vinegar and oil, stir in the chili mixture. Arrange the salad on plates, top with the warm scallops and drizzle with the chili vinaigrette.