Seared Scallops With Endive And Roquefort - cooking recipe

Ingredients

2 heads chicory lettuce
12 scallops, shelled
2 tablespoons olive oil
1 teaspoon walnut oil
1/2 lime, juice of
100 g Roquefort cheese, crumbled into 1 cm pieces
2 tablespoons snipped fresh chives
salt & freshly ground black pepper

Preparation

Break open the chivory and place 3 leaves on each of 4 plates.
Brush the scallops with a little of the olive oil.
Cook in a hot, non-stick frying pan for 1 minute on each side until golden.
Place a scallop on each leaf.
Whisk together the remaining olive oil, walnut oil, lime juice and some salt and pepper.
Top each leave with a cube or two of roquefort and a scattering of chives, then drizzle over the dressing and serve with the scallops are still just warm.