1Season the scallops and prawns with salt and pepper.
2Pan-sear for 3 mins over high heat or until cooked. Set aside.
3Add the MARIGOLD Non Fat Mixed Berries Yoghurt, honey, lemon juice and vinegar to a mixing bowl and whisk until smooth.
4Add the scallops, prawns, lettuce and cherry tomatoes, and toss well with the dressing.
5Garnish 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.