(serves two)
8 large scallops, with or without roe as you like (I do not like)
2 tbsps all-purpose flour
1 tsp ras el hanout
1 tsp black mustard seeds
2 tbsps butter
Mix ras el hanout with flour and mustard seeds. Simply heat your skillet until smoking, then add butter. Roll scallops in the flour mixture and place in hot butter, then turn after 1 minute, cook slightly on the second side and serve.
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(serves four if hungry)
3 handfuls baby spinach, washed and spun dry
1 handful arugula
2 handfuls sunflower sprouts (delicious!)
1 bulb fennel, sliced thin
1 red pepper, sliced thin
1 cup red cabbage, sliced thin
2 handsful grape tomatoes, halved
2 kirby cucumbers, seeded and sliced thin
Pile all this up in a pretty way, then top generously with:
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