Scallops with ginger vinagrette

editor

Serves 2

1 Belgian endive

1 handful of small scallops

1 tablespoon of butter

1 tablespoon of Dijon mustard

1 bunch of parsley

1 tablespoon of peeled and chopped ginger

freshly ground black pepper

1. If scallops are frozen, thaw them and pat dry with towels.
2. Melt butter in a small pan over medium heat. 
3. Add scallops and fry until no longer pink (~1 minute). 
4. Remove scallops from pan and top with a small grind of pepper. 
5. Turn off heat, keeping drippings in pan.
6. Add Dijon, ginger and parsley to dripping. Mix to combine.
7. Spoon scallops onto endive leaves and top with dressing. Serve immediately.