Warm Scallop Salad With Cider Dressing

1. 1

   To make the dressing, bring cider to a boil in a small saucepan over medium heat.

2. 2

   Cook for 8 to 10 minutes, or until reduced by about two-thirds.

3. 3

   Remove from heat and let cool 5 minutes.

4. 4

   Whisk in mustard, sunflower oil, hazelnut oil, and salt and pepper to taste.

5. 5

   Set aside.

6. 6

   To start the salad, in a large skillet over medium heat, warm the oil.

7. 7

   Cook scallops, turning once or twice, for 2 to 3 minutes or until opaque.

8. 8

   Remove immediately from heat and season to taste with salt and pepper.

9. 9

   To compose the salads, in a large bowl, toss lettuce, avocado, apples, parsley, dill and chives with half the dressing.

10. 10

    Divide into neat piles in centers of 4 to 6 salad plates and top with scallops.

11. 11

    Drizzle remaining dressing over top and add a few grindings of pepper.

* Per serving · 4 servings · Values may vary.