Serves 4-6 as an entrée.


  • 6 anchovies, chopped & mashed

  • 2 spring (green) onions, finely sliced

  • 150 ml olive oil

  • freshly ground pepper

  • 2 tbsp red wine vinegar

  • 1 radicchio, cleaned & sliced

  • 2 witloof, finely sliced

  • a small handful of frisee, washed well

  • 16 scallops, cleaned

  • olive oil spray

  • 1 lemon


  • 1.

    Whisk anchovies, spring onions, oil, ground pepper and vinegar. Taste for seasoning.

  • 2.

    Toss lettuces with the dressing to taste and mound on individual plates.

  • 3.

    Quickly sear scallops on a lightly oiled, preheated ridged grill (or BBQ), squeezing with a little lemon juice as you do so.

  • 4.

    To serve, arrange scallops on top of the salad and drizzle the leaves with a little more dressing.

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