Mix vinegar,lemon juice,mustard,sugar, salt and pepper and the seeds, add one tablespoon of the oil very slowly stirring all the time,set aside.
Mash the 30 grams rasberries to a puree, mix with a little of the dressing
Heat oil in griddle pan,sear the scallops for three minutes from each side,
Toss the lettuce in the dressing,,arrange on plate,,
Roast nuts gently in frying pan
Add a spoonful of rasberry puree on salad,arrange the scallops over top. sprinkle with handful of rasberries and blueberries,
Scatter the.nuts over.,