Warm Spring Salad Of Shrimp And Scallops - cooking recipe

Ingredients

1 lb fresh broad beans, removed from pods
12 None frozen shrimp, peeled, deveined
12 None scallops, trimmed and rinsed
5 oz Chinese broccoli, trimmed, halved lengthwise if thick
1 head baby romaine lettuce, torn into bite-sized pieces
1/4 tsp salt
1 None lemon, zested and juiced
3 tbsp extra-virgin olive oil
1 bunch spring onions, trimmed, cut into short pieces
2 tbsp chopped fresh chervil

Preparation

Blanch broad beans in lightly salted boiling water for 10 mins, or until tender. Rinse under cold water until cool then peel.
Blanch broccoli in boiling salted water for 2-3 mins, until tender. Rinse with cold water until cool then pat dry with paper towels.
Put lettuce in a large salad bowl. Sprinkle with 1/4 tsp salt, 1 tbsp lemon juice and 2 tbsp olive oil. Add beans and broccoli and toss to combine.
Heat remaining oil in a large heavy-bottomed frying pan over medium-low heat. Cook spring onions for 3-4 mins, or until just wilting. Remove from pan.
Increase heat to high and add shrimp and scallops. Cook until shrimp are pink and scallops are just cooked through. Add lemon zest, black pepper to taste and chervil. Return spring onions to pan and toss to combine. Add to salad and toss lightly. Serve immediately.