Scallops are delicately sweet and really simple to cook. The saltiness of the bacon provides a wonderful contrast
- 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
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.
Top tip for making Scallop, bacon and lamb’s lettuce salad
Buying fresh scallops? Give them a good sniff! They should taste like the sea, not strong and fishy.