Really fresh pine kernels are difficult to find – they go rancid very quickly, so ask to taste one before you buy. If you do find good ones, buy extra and freeze some.
Detach the corals from the scallops. Cut the scallop nuggets in half across the centre and dry well on kitchen paper. Toast the pine kernels under a hot grill or in a moderate oven until golden (approximately 5 minutes). Whisk the olive oil, vinegar and mustard together to make a vinaigrette and season to taste. Wash the lettuces well, shake dry and tear into bite-sized pieces.
Just before serving season the scallops with salt and freshly ground pepper and fry quickly in a non-stick pan for about 1 minute on each side, turning once only. Remove from the pan and keep warm.
Cut the avocado in half. Peel, slice thinly and fan out, putting a quarter on each plate. Put the salad leaves in a deep bowl. Toss with a little of the vinaigrette and place a portion of salad on each plate in a mound beside the avocado, arrange the slices of scallop over the salad and sprinkle with chervil leaves and toasted pine kernels. Serve immediately.
© 2001 Darina Allen. All rights reserved.