Hazelnut oil has a low smoke point and is not good for cooking; use it for salad dressings, as here, or to season hot vegetables.
Brush the scallops with the grapeseed oil. Season them with the lime zest and pepper and grill or sear them in a hot pan for a minute or two, or until done to your liking. Put to one side. Peel and slice the mango. Blanch the leeks in boiling water, or, if you like, deep-fry them briefly until crisp. Heap the salad leaves on plates, arrange the mango slices and the leeks. Mix the hazelnut oil, a little salt and lime juice and pour over the salad. Put the herbs on top or around it and serve.
© 2000 Frances Bissell. All rights reserved.