Warm scallop salad with strawberry dressing

To make the dressing, place all the ingredients in a blender or food processor and blend until smooth. Pass the purée through a fine sieve or muslin cloth to remove the pips. Transfer to a small saucepan and set aside.

Heat the olive oil in a nonstick frying pan over a high heat, add the leek and fry for 1 minute or until golden brown. Remove from the pan and set aside, then place the pan back on the heat.

Rinse the scallops, pat dry and slice each one into 3 rounds. Cook the scallop slices in the hot pan for 20–30 seconds, then turn and cook on the other side for about 20 seconds, or until just cooked through. Season the scallops with salt and pepper, and drizzle with the lemon juice.

Divide the salad leaves between 2 serving plates and arrange the scallop slices on top.

Warm the strawberry dressing over a medium heat for 20–30 seconds, then pour over the scallops and salad leaves. Scatter the leeks and strawberries on top, sprinkle with a little pepper and serve immediately.