1. Break open the chivory and place 3 leaves on each of 4 plates. 2. Brush the scallops with a little of the olive oil. 3. Cook in a hot, non-stick frying pan for 1 minute on each side until golden. 4. Place a scallop on each leaf. 5. Whisk together the remaining olive oil, walnut oil, lime juice and some salt and pepper. 6. Top each leave with a cube or two of roquefort and a scattering of chives, then drizzle over the dressing and serve with the scallops are still just warm. ---------------------------------------------------------------------------
Nutrition
Ingredients
