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| 100 Milliliter | olive oil |
| 5 gross | Roasted Scallops |
| 1 | Leek; (shredded) |
| 2 | shallots chopped |
| 100 Milliliter | Balsamic Vinaigrette |
| 2 | Tomatoes diced |
| 5 | Shredded Basil Leaves |
| 1 | lemon |
| 5 | Spears of Asparagus |
| | A selection Salad Leaves |
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1. Sear the scallops in a hot non-stick pan until golden brown in colour. Add the diced tomatoes and shredded basil.
2. Shred the leaks into fine strips and deep fry in vegetable oil at 150°c until golden brown. This will take a few seconds. Drain on kitchen paper and dust lightly with salt.
3. Place the salad leaves which have been dressed in the centre of the plate. Place the five scallops around and add the asparagus, tomatoes and scallop juices.
4. Place the leeks on top of the salad and serve.
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