Seared Tasmanian Scallops with Savoy Salad and Hazelnuts

Ingredients

• 200 g snow peas, trimmed
• 1 savoy cabbage, leaves separated
• 50 g baby rocket
• 1 avocado, sliced
• 50 g pea tendrils or sprouts
• 2 tbsp Hill Farm Preserves Lemon Infused Cold Pressed Canola Oil
• 50 g roasted hazelnuts, chopped
• 2 tbsp olive oil
• 400 g Tasmanian scallops
• Sea salt