Lamb's lettuce and scallop salad

An exceptional entrance

---

You need: (per person)

• 3 scallops
• 3 bunches of lamb’s lettuce
• 8g of butter
• 3 tablespoons of mango and ginger vinegar
• Salt & Pepper

---

1. Rinse the scallops and drain them. Cut them crosswise to obtain thin cutlets.
2. Melt the butter in a hot frying pan and add the scallop slices until they are soft and slightly coloured.
3. Arrange the washed and drained lamb’s lettuce on a plate. Place the scallop strips on top.
4. Deglaze the pan with the mango and ginger vinegar and immediately pour over the salad.
5. Season with salt and pepper and serve immediately.
6. Serve with lightly toasted brioche bread.

Tip: Also try this starter with plain balsamic and raspberry balsamic.

You don’t have the vinegar for moelleux? Find it in our shop