Scallop and Prawn Platter with Chilli Herb Vinaigrette - Lavender and Lovage

Ingredients

• 200g cooked king prawns, shell on
• 65g, half a bag, mixed salad leaves
• 10 fresh scallops
• lemon juice, half a lemon
• 1/2 teaspoon caster sugar
• 2 teaspoons olive oil (or rapeseed oil)
• 3 tablespoons white wine vinegar
• 1 small red chilli, chopped finely and seeds discarded
• 1 teacup of fresh chopped herbs, about 40g (I used chives, chervil and parsley)
• salt and pepper