Clean the scallops removing the thin black vein from around the white meat and coral. Rinse
thoroughly and dry on absorbent kitchen paper. Cut into 2-3 thick slices, depending on the scallop
Heat a griddle pan or heavy-based frying pan, then when hot, add the low-fat spread or butter
and allow to melt. Once melted, sear the scallops for 1 minute on each side or until golden. Remove
from the pan and reserve. Briskly whisk together the orange juice, balsamic vinegar and honey to
make the dressing and reserve.
Mix the rocket leaves, watercress, pear chunks and walnuts. Pile on to serving plates and top
with the scallops.