Whisk 3 tablespoons of the olive oil, the orange juice and the hazelnut oil together in a jug
and season to taste with salt and pepper.
Heat the remaining olive oil in a large, heavy-based frying pan. Add the scallops and cook over
high heat for 1 minute on each side, or until golden.
Transfer the scallops to a bed of salad leaves or individual plates. Scatter over the cheese and
dill, then drizzle with the dressing and serve warm.