Ingredients

Organic scallions

Wild gulf shrimp

wild jumbo shrimp

wild sea scallops

five spice powder

lettuce + carrots

salt black pepper , oil

Romanian heart

Method

Trim the roots end from the scallions keeping the white and green parts separate . Set aside the green parts for the salad . In a small bowl stir together the white parts of the scallions the 1 tablespoon oil.

In a large frying pan over medium high heat warm 2 tablespoon oil until hot . Add the shrimp and cook turning once until firm and cooked for 2 minutes per side for jumbo shrimp . Transfer to a plate .

Pat the scallops dry with a paper towel , season with salt and a five spice powder .

In a large frying pan over high heat warm 2 tablespoons oil until hot . Add the scallops and cook without turning golden brown on one side and starting to turn apaque cooking for seconds for truculent. Transfer to a plate. . While the selfish is cooking start preparing the remaing ingredients. .

Trim the root from the Romanian heart thinly slice the leaves .

Trim the ends of the mango cut away the leaves , cut the fleshly away from the pit into halves . thinly slice the halves crosswise . In a large bowl toss together the Romanian mango , carrots walnuts scallions and half the dressing (set aside the remaining dressing for serving). Season to taste with salt and pepper.

Transfer the salad to individual plates and serve the remaing dressing on the sides.

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