Seared Scallop, Endive And Roquefort Salad - cooking recipe

Ingredients

2 heads Belgian endive, leaves separated
2 oz roquefort or other blue cheese, crumbled
1/4 cup hazelnuts, toasted, skins removed, chopped
2 tbsp butter
16 None scallops
None None Parsley leaves, to serve
None None FOR THE VINAIGRETTE
1/4 cup extra virgin olive oil
2 tbsp lemon juice
2 tsp Dijon mustard

Preparation

Arrange endive, cheese and hazelnuts on serving plates.
For the vinaigrette, whisk all ingredients in a small bowl. Season to taste.
Melt butter in a medium skillet on medium heat, until foaming. Lightly season scallops and add to pan. Cook for 30 seconds to 1 min, turn, cook for 30 seconds. Remove from pan and arrange on salad. Drizzle with vinaigrette and sprinkle with parsley to serve.