Scallop, bacon and lamb’s lettuce salad Recipe

(117 ratings)
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serves:

6

Cost:

not

Total Time:

00:00

Prep:

00:05

Cooking:

00:10

Nutrition per portion

RDA
Calories 160 kCal 8%
Fat 9g 13%

Scallops are delicately sweet and really simple to cook. The saltiness of the bacon provides a wonderful contrast

Ingredients

  • 6 rashers smoked streaky bacon
  • 18 scallops
  • Salt and freshly ground black pepper
  • 10g (¼ oz) unsalted butter
  • 120g (4½ oz) lamb’s lettuce
  • 2tbsp extra virgin olive oil

Method

  • Preheat the grill to high. Arrange the bacon rashers in a single layer on a baking sheet and grill for 5 to 6 mins, or until crisp. Once they’re cool enough to handle, break the rashers into large pieces.

  • Dry the scallops on kitchen paper and season with salt and freshly ground black pepper. Heat a large heavy-based frying pan over a high heat. Add the butter and, once it has melted, add the scallops and cook for 1 min each top and bottom.

  • Divide the lamb’s lettuce, seared scallops and pieces of bacon between six plates. Season lightly with salt and pepper, then drizzle with the extra virgin olive oil. Serve immediately.

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Top Tip

Buying fresh scallops? Give them a good sniff! They should taste like the sea, not strong and fishy.