Lettuce Salad with Fried Scallops

Rinse the scallops under running water and drive a short knife on the shell along the edge, thereby severing the sphincter. Remove the lid of shell and loosen the meat with the knife. Free the white flesh and orange red roe (corail) from the gray edges. Rinse the scallop meat thoroughly several times.

Mix the scallop meat with lemon juice and season lightly with salt and pepper.

Rinse the lettuce, trim, sort, shake dry and cut into bite-sized pieces.

For the vinaigrette, mix together the mustard, vinegar, sugar and olive oil, and season with salt and pepper.

Heat the clarified butter in a pan and fry the scallop meat in it on each side for 1-2 minutes.

Mix the lettuce with the vinaigrette.

Serve the scallops meat and lettuce sald on a plate.