1 tsp olive oil
600 g green prawns, peeled and deveined, halved lengthways
12 scallops (roe intact), cleaned, halved
40 g baby rocket leaves
1 ½ cups watercress, leaves picked
1 head baby fennel bulb, thinly sliced, fronds reserved
2 Lebanese cucumbers, peeled into ribbons
⅓ cup dill leaves
150 g cooked crabmeat
2 tbsp 97% fat-free mayonnaise or gluten-free mayonnaise
juice of ½ orange
1 tbsp white balsamic vinegar
1 tbsp finely chopped dill
freshly ground black pepper
- Heat half the oil in a large non-stick frying pan over high heat. Add prawns and cook for 2-3 minutes, turning occasionally, or until just cooked. Transfer to a plate. Reheat pan over a high heat and add scallops. Cook, turning once, for 2 minutes or until scallops are just cooked through. Transfer to the plate and set aside to cool.
- Meanwhile, whisk all dressing ingredients in a small bowl.
- Toss rocket, watercress, fennel, cucumber and dill in a large bowl. Add prawns, scallops and crab meat to the salad. Toss to combine. Transfer to a shallow serving dish. Drizzle dressing over salad and serve.