SCALLOP & ROCKET SALAD

PREP + COOK TIME 15 MINUTES SERVES 6

12 scallops without roe (300g)

75g baby rocket leaves

1 lebanese cucumber (130g),

sliced thinly

1 tablespoon sesame seeds, toasted 1 lime, cut into wedges

BALSAMIC DRESSING 1 tablespoon balsamic vinegar 1 teaspoon olive oil

1 teaspoon lime juice pinch white sugar 1 Make balsamic dressing.

2 Pat scallops dry on absorbent paper. Cook scallops on heated oiled barbecue (or grill or grill pan) until browned lightly both sides. Remove from barbecue; cover to keep warm. 3 Combine rocket, cucumber and dressing in medium bowl. Top salad with scallops and sesame seeds. Serve with lime wedges.

BALSAMIC DRESSING Combine all ingredients in a small bowl.