Instructions: Remove the coral halfmoons from the scallops and set them aside.

Cut the main body of each scallop across the grain into 3 slices.

Trim the asparagus getting rid of any hard bits of stalk and steam in a colander over boiling water for 9 minutes.

Fry the pine nuts in olive oil for 2 minutes until golden brown making sure they dont burn.

Remove the nuts and reserve the oil in the pan.

Wash and drain the lettuce and tear it into pieces about half the size of a postcard.

Fill 4 elegant bowls with lettuce.

Let the asparagus cool a little and lay it on the lettuce then sprinkle the top of each with pine nuts.

Mix the dressing ingredients together in a screwtop jar and shake vigorously.

Reheat the oil you cooked the pine nuts in until its very hot and add the slices of scallop.

Cook for 1 minute on each side add the coral halfmoons season with a little salt and pepper and cook 1 minute more.

Place the scallops on the lettuce asparagus and pine nuts pour 2 tablespoons of dressing over each bowl and serve whilst still warm.

This is an unashamedly luxurious dish but one with a combination of such intense flavours that a little goes a long way. Scallops are one of the most delicate and most readily acceptable of shellfish gleaming white and quite chewily textured. The classic ways to serve them are in thick and often cheesy sauces but this salad with the fish served warm is a revelation of texture and flavour.

Serves 4

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