Scallops are much easier to cook than you may think and this delicious warm scallop and bacon salad shows you how to get the most out of them in terms of flavour. This recipe serves up to 2 people and is the perfect healthy lunch time treat. It will take you 20 mins to rustle this dish up. The smokey rashers of bacon give this dish a real depth of flavour. Serve on a bed of fresh salad leaves and enjoy.
- 3 rashers of smoked streaky bacon, stretched, each rasher cut into 3
- 2tbsp olive oil
- 8-10 queen scallops, muscle removed, roe trimmed
- 3tbsps white wine
- 1tbsp sherry vinegar
- 1tsp wholegrain mustard
- About 2tbsps freshly chopped chives
- About 60g rocket or pea shoots
- 100g cooked peas, blitzed to a rough purée
Dry-fry the bacon in a frying pan until crispy. Set aside. Rub 1 tablespoon of oil over the scallops and season them well. Add to the hot pan, with the roes, and cook for 1-2 minutes on each side, over a high heat. Take them out and keep them warm.
Deglaze the pan with the wine and vinegar. Let it bubble for a couple of minutes. Take off the heat and whisk in the rest of the oil, the mustard and chives.
Divide the bacon and scallops between 2 plates, add the leaves or shoots and spoon the warm dressing over. Serve with mushy peas.
Add some of the dressing to the peas before whizzing with a stick blender.