Seafood Salad

1/2 lb sea scallops
1/4 lb prawns
1/5 lb flounder
Organic baby spinach
Organic romain lettuce
red onion
grape tomatoes
1/2 apple
2 tbl sp walnuts
2 tbl sp almonds
sea salt & fresh cracked pepper (to taste)
Old Bay seasoning
Lemon sliced in half

Slice flounder into 1 in. slices and set aside. Season scallops and cleaned prawns lightly with bay seasoning, salt/pepp and a splash of olive oil. Heat large skillet to med/hi and let heat. Prepare salad. 4 chopped romain lettuce leaves, over a bed of spinach. Diced red onion, apple, and tomatoes only cut in halves. Toaste nuts with a dash of olive oil in small skillet, med heat. The large skillet should be hot by now. Quickly spray some nonstick oil or a splash of oil on the skillet and add the scallops and prawns. Once in pan don't touch and allow to cook on what ever side they land for no more than 2 min. Meanwhile throw the sliced fish into the same container as the other seafood was in and slide around to lightly season. Flip scallops and prawns. One more minute cooking and take out scallops. Add fish and toss the fish and prawns togther cooking for no more than 4 min. Take 1/2 lemon squeeze of salad and drizzle olive oil over salad, top with sea food, and nuts. Salt and pepper to tast an squeeze the other half of lemon over everything. Done, serve while still warm. Yum Scrum....