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4 good quality raw scallops, shelled
200g smoked wild salmon, thickly sliced
Rocket leaves
Watercress sprigs
2 red peppers, roasted, skinned and cut into strips
Finely chopped flat-leafed parsley, to garnish

For the dressing:
2 tablespoons extra-virgin olive oil
1 shallot, finely chopped
½ garlic clove, finely chopped
Finely chopped mint, to taste
Juice of 2 lemons
Dash of white wine vinegar
Salt and freshly ground pepper

1. First make the dressing. Mix together the olive oil, shallot, garlic, mint, lemon juice and the white wine vinegar, and season with salt and freshly ground pepper.
2. Slice the scallops into discs. Toss the sliced scallops with half the dressing (reserving the remaining dressing). Marinate the scallops in the refrigerator for at least 1 hour.
3. Layer the rocket and watercress on a serving plate and arrange the marinated scallops in the center.
4. Arrange the smoked wild salmon around the scallops.
5. Toss the red pepper strips with a little of the reserved dressing.
6. Add the red pepper strips to the salad leaves
7. Drizzle the remaining dressing over the salad, sprinkle with parsley and serve.

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