Ingredients

1 bunch asparagus, cut into 3 cm lengths

150 gram snow peas, trimmed

700 gram scallops, trimmed (or mix of prawns and scallops)

1 tablespoon plain flour

2 tablespoon vegetable oil

150 gram mesclun

Dressing

1/4 cup extra virgin olive oil

2 tablespoon balsamic vinegar

Method

1.Blanch asparagus and snow peas by immersing into a large saucepan of boiling, salted water. Cook for 30 seconds. Drain, rinse under cold water. Drain.

2.For dressing, whisk together olive oil and vinegar in a small jug. Season to taste.

3.Dust scallops with flour and season to taste. Heat oil in large non-stick frying pan on medium. Cook scallops 1-2 minutes each side until golden brown.

4.In a large bowl, toss together mesclun, asparagus and snow peas, Divide between 4 serving plates. Top with scallops and drizzle with dressing.