Seared scallops with apricot puree and candied walnuts

Ingredients

• 3½ oz dried apricots
• 1 Tbsp extra-virgin olive oil
• 4 large scallops
• 1 lemon, halved
• 3 oz candied walnuts
• 4 oz Dijon mustard greens, for garnish

1. Dijon mustard greens may be available at a specialty food store but if they aren't available, any small and intensely flavoured greens such as watercress will also work.
Place
2. Apricots in a small pot and cover with water. Simmer for approximately 2 hours until the apricots are completely soft. Remove apricots from the water and puree in a high-speed blender.
3. Heat olive oil in a small saute pan on high heat. Add scallops and sear 1 to 2 minutes per side until golden brown. Squeeze lemon juice over top.