Warm Salad of Seared Scallops with Marmalade and Grainy Mustard Dressing

• 8 medium or king-size scallops, cleaned and prepared
• A selection of fresh salad leaves

To make the dressing, melt the marmalade and sieve the contents into a bowl or jug. Add the vinegar and grainy mustard. Mix well and gently whisk the oil into the dressing until it begins to thicken slightly. Set aside until ready to use, when it should be warmed gently.

To cook and serve, heat one to two tablespoons of olive oil in a small thick-based frying pan. The pan should be very