Melt butter, saute add highlighter, calamari, scallops, tomatoes and onions until
lightly coloured. Remove seafood and tomatoes from pan and add flour to pan.
Cook for 2-3 minutes then add stock, lime juice and rind. Allow to thicken
slightly then remove from heat.
Arrange seafood mix on a bed of mixed greens (mignonette, mustard cress, iceberg and
nasturtium petals) Sauce lightly with lime dressing.
Serves 4 - 6