- 10 scallops
- 10 tiger prawns
- 100 g romaine lettuce
- 10 cherry tomatoes, halved
- 30 g croutons
- 10 walnuts
- 2 dried apricots, sliced
- Salt and pepper, to taste
- 250 g MARIGOLD Non Fat Mixed Berries Yoghurt
- 30 g honey
- 20 g lemon juice
- 20 g white wine vinegar
Season the scallops and prawns with salt and pepper.
Pan-sear for 3 mins over high heat or until cooked. Set aside.
Add the MARIGOLD Non Fat Mixed Berries Yoghurt, honey, lemon juice and vinegar to a mixing bowl and whisk until smooth.
Add the scallops, prawns, lettuce and cherry tomatoes, and toss well with the dressing.
Garnish with the croutons, walnuts and dried apricot slices.
Brought to you by MARIGOLD.
As featured in the November 2016 issue of The Singapore Women’s Weekly.