Fennel and Apple Salad with Scallops
Mix the vinegar, lemon juice, honey, mustard together, season with salt and pepper and stir into a dressing. Drizzle in the oil. Rinse the arugula, remove tough stems and spin dry. Rinse, clean and cut lengthwise into thin slices the fennel. Rinse, trim and cut the bell pepper into very fine strips. Rinse the apples, cut into quarters, remove the core and cut the flesh from their skins into very thin columns. Marinate the apple slices immediately with the dressing. Lastly, fold in the fennel, bell pepper, and the arugula.
Heat the butter in a pan. Rinse the scallops, pat dry and saute in the pan quickly on both sides. Lightly season with salt and pepper. Serve with the salad in bowls.