BON APPETITO BEN VENTO DA WOODY'S	Spicy Scallops
	2tbsp ..... olive oil ..... 30ml
	3/4lb ..... fresh scallops, cleaned and sliced ..... 350g
	2tbsp ..... chopped fresh basil ..... 30ml
	2 ... garlic cloves, peeled, crushed and chopped ... 2
	1 ..... jalapeno pepper, seeded and halved ..... 1
	1/2lb . fresh mushrooms, cleaned and halved . 225g
	24 ..... seedless cucumber balls ..... 24
	3tbsp ..... balsamic vinegar ..... 45ml
	9tbsp ..... extra virgin olive oil ..... 135ml
	salt and pepper
	lettuce leaves
	1 Heat oil in frying pan over medium heat. Add scallops and increase heat to high. Cook 1 minute on each side. Add basil, garlic, jalapeno papper and season well. Cook 1 more minute. 2 Remove scallops from pan and set aside in bowl. Add mushrooms to hot pan and cook 3 minutes over high heat. Add more oil if needed. 3 Add mushrooms to scallops in bowl. Mix in cucumber. 4 Mix vinegar with extra virgin olive oil; season well. Pour over salad, toss to incorporate and serve on lettuce leaves.