Scallops with beetroot and mozzarella carpaccio

Wash the scallops, dab dry and marinate in 2 tbsp. teriyaki marinade. Drain the mozzarella cheeses. Then cut the cheese and the beetroot into thin slices and arrange them in a fan on a platter.

To make the vinaigrette, stir together the remaining teriyaki marinade, vinegar, honey and 3 tbsp. oil and season with pepper.

Fry the scallops for approx. 5 minutes in the remaining oil. Cut the cress from the punnet. Drizzle the dressing over the mozzarella and beetroot, arrange the scallops on top, sprinkle with cress and serve. This tastes delicious with fresh country bread. Place a bottle of teriyaki marinade on the table as an additional seasoning.