Crush garlic with the salt and the mustard to form a paste.
A mortar and pestle is best for this.
Add the vinegar and the lemon juice and then the oils.
Do not emulsify.
Clean the scallops of the small muscle (located at the bottom of the scallop) place back into the shell and store in a fridge.
In a bowl mix together the sliced chili, garlic and the olive oil.
Spoon a generous amount onto the scallops, place 2 slices of tomato on each of the scallops, season with salt and pepper, and then place the scallops onto an ovenproof tray.
Bake in an oven pre set for 200 degrees for 5-6 minutes until just cooked.
In a mixing bowl combine watercress, radish matchsticks and a generous amount of the lemon dressing.
Once scallops are cooked remove from oven and quickly place an even amount of the salad on top of each scallop in its shell, spoon a little dressing over the salad.
Place a little watercress on the plate underneath the shells (to stop the shells sliding) and serve immediately.
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