Recipe - Rustic Scallops

FOR THE OMELETTE
4 Eggs
Salt and pepper
25 g Butter
2 Handfuls sorrel; roughly
shredded

FOR THE DRESSING
2 tablespoon Balsamic vinegar
4 tablespoon Olive oil
Salt and pepper
55 g Walnut halves roughly broken
up

FOR THE SALAD
Half a butterhead lettuce;
washed
A handful or two of baby
salad leaves

1 For the Dressing: Whisk the vinegar with the oil, salt and pepper. Set
aside until needed.

2 Crack the eggs into a small bowl and whisk to break up. Season well and
add 1 tbsp water.

3 Heat the butter in a large frying pan until foaming. Add the sorrel and
cook gently until just wilted. Pour in the omelette mix and cook until
golden brown underneath but still slightly soft and runny on top.

4 As it cooks, spread the walnuts out on a baking tray and toast in a hot
oven for 23 minutes until lightly coloured (be careful not to burn them).

5 As soon as they're ready, toss the warm nuts with the lettuce, baby
leaves and dressing. Arrange on two large dinner plates.

6 Cut the omelette roughly into four long, wide strips and roll up loosely.
Place on top of the salad leaves and serve at once.

Converted by MC_Buster.

Recipe by: Sophie Grigson

Converted by MM_Buster v2.0l.