Three Chimneys: Warm Salad of Scallops and Venison

This was supposed to be a warm salad of scallops and duck, but the recipe did say that you could use many different combinations. I had hoped to use smoked duck, but ended up with smoked venison instead. The scallops unfortunately weren't fresh ones, but the frozen ones seemed to be fine. I did try to make sure they were well dried before being cooked.
I don't usually make dressings to go with my salads, but since this salad was acting as the whole meal, and the book required it, I used the orange, honey and grainy mustard dressing. It's mixed with hazelnut oil, and the whole combination is really delicious. Might have to start making dressings for salads in future.