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Pan-fried Scallops & Lamb Lettuce, Orange & Ginger Dressing

(Serves 4)


50g butter
16 scallops
200g Lamb lettuce
Salt & Pepper

For the dressing:

1 tbsp lemon juice
2 tbsp orange juice
1 cm fresh grated ginger
4 tbsp olive oil


Mix all the ingredients for the dressing in a bowl.

Dry the scallops in kitchen paper.

Heat the butter in a pan over a medium heat and cook the scallops for 5-6 minutes, depending on their size, turning them regularly.

Serve the scallops on a plate with the lettuce, pouring over the dressing.

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