Warm Scallop Salad

Ingredients for four: 1 head of lettuce (lamb’s or other), 16 scallops, salt, pepper, butter, 3 spoonfuls of olive oil and 1 tablespoon of 6° alcohol vinegar flavoured with raspberry syrup.

Preparation :

Wash the lettuce and dry it well.
Melt 20g of butter in a frying pan.

Add the white flesh of scallops and turn it over from time to time, for five minutes.
Add the salt and pepper.

Deglaze the white flesh of scallops with the raspberry vinegar.
Prepare four plates, and arrange the lettuce on them, then add the scallop preparation.
Serve immediately.