• 1 bag of Crispy

1 bag Florette crispy salad
Small bunch chives, roughly chopped
2 shallots, finely chopped,
8 large scallops, cleaned & cut in half (into two discs)
salt and freshly ground black pepper
Juice of 1/2 lemon
12 pieces thinly sliced chorizo
For the dressing
2 tbsp olive oil
ground white pepper
50 ml water
50ml white wine vinegar
2 tbsp whole grain mustard

Cook the chorizo slices in a frying pan over a medium heat until crisp. Remove from the pan and keep warm.Season the scallops with salt and black pepper and place cut side down to cook in the oil left by the chorizo. Cook for 1-2 minutes until golden brown. Reducing the heat, turn the scallops over and cook for another 2 minutes or until just cooked. Remove from the pan, squeeze over the lemon juice and leave to rest. Meanwhile mix the dressing ingredients in a bowl and prepare the salad.
Empty the crispy salad into a bowl, add the chives, shallot, half of the dressing and toss well. Distribute evenly between four plates. Place the chorizo and scallop slices on top and drizzle with the remaining dressing.
Serve immediately with a glass of tempranillo red wine.