Add the Strawberry Conserve, vinegar and walnut oil to an empty conserve jar. Cap the jar and shake the ingredients until they blend to form a dressing. Add salt and pepper to taste.
Cut the cleaned scallops into ½ cm slices. Sprinkle with salt, then drag them through the flour. Fry quickly at high heat, making sure they do not cook all the way through.
Sprinkle salt and pepper over the salad, and add a dash of oil and vinegar.
Add the fresh strawberry wedges and toss
Distribute the salad onto the dishes and place the scallop slices to the side.
Garnish the salad using some of the dressing. Halve the chicken down to the breast bone and serve warm with the relish and a green salad.
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