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Serves 4-6 as an entrée.
Whisk anchovies, spring onions, oil, ground pepper and vinegar. Taste for seasoning.
Toss lettuces with the dressing to taste and mound on individual plates.
Quickly sear scallops on a lightly oiled, preheated ridged grill (or BBQ), squeezing with a little lemon juice as you do so.
To serve, arrange scallops on top of the salad and drizzle the leaves with a little more dressing.
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