Scallops and soft-boiled egg with creamy lemon dressing Salad

4 Tablespoons of egg mayonnaise

4 Tablespoons of lemon juice

1 pinch of salt

1 pinch of sugar

2 Free-range eggs

1 1/2 tablespoon of olive oil

2 tablespoons of Breadcrumbs

1 lemon to be zested

1 1/2 tablespoon of basil finely chopped

2 Tablespoon of olive oil

15g butter

100g of salad

12 scallops

To make the dressing, whisk mayonnaise, lemon juice, sugar and salt together.
Place eggs in a small pot with water and bring to the boil. As soon as the water starts boiling, time for 2 min 15 seconds (for soft boiled eggs with runny yolks). Drain and run eggs under cold water. Peel the eggs and set aside.
Heat olive oil in a small frying pan. Mix breadcrumbs, lemon zest and herbs together and fry for a couple of minutes until the breadcrumbs are golden and crispy. Transfer to a paper towel to drain and mix with a good pinch of salt (use flaky sea salt if you have it).
Heat butter in a frying pan on high heat and add scallops. Cook scallops for 45 seconds on each side, seasoning with salt and pepper while in the pan.
Divide scallops between plates on top of your salad. Carefully cut eggs in half and arrange one half on each plate. Drizzle over a little extra virgin olive oil and sprinkle over the crispy crumb.
Dress plates with creamy lemon dressing just before serving.