Scallops with Apple Salad

Ingredients

• 12 scallops (pre‑cooked)
• 120 g Parma ham (6 slices)
• 2 apples
• 3 stems mint
• 2 EL Apple cider vinegar
• 1 TL honey
• 1 EL lemon juice
• 4 EL Olive oil

Instructions

1. 1.

   Rinse the scallops under cold water and pat dry. Cut the ham slices lengthwise to wrap around the scallops. Skewer 3 scallops on each bamboo stick.

2. 2.

   Wash one apple, remove the core and cut the flesh into very thin slices or shave it. Peel the remaining apple, quarter it, remove the core and cut the flesh into sticks.

3. 3.

   Wash the mint, shake off excess water and chop the leaves. For the dressing whisk together apple cider vinegar with honey, lemon juice, 3 EL oil and mint.

4. 4.

   Decoratively arrange the apple slices on four plates, place the apple sticks on top and drizzle with a little dressing.

5. 5.

   Heat the remaining oil in a pan. Sear each scallop skewer for 1–2 minutes on each side over low to medium heat. Plate on the salad and pour the remaining dressing over it.