• 3 baby cos lettuces (small romaine)
• 1 tablespoon olive oil
• 12 scallops

Remove the scallops from their shell and remove their roe.

For the vinaigrette, peel and finely slice the French shallots.

Combine the shallots with the olive oil, balsamic vinegar and Savora mustard.

Halve the lettuces lengthways, brush them with olive oil.

Barbecue the scallops 2 minutes each side (they should be almost raw in the middle). Barbecue the speck un