Recipes: Scallop & Bacon Salad

Serves serves 4
  • 12 large king scallops
  • 5 x 15ml spoon (5 tbsp) olive oil
  • salt & freshly ground pepper
  • 6 rashers of smoked back bacon
  • 6 spring onions
  • 1 x 15ml spoon (1 tbsp) grain mustard
  • 2 x 15ml (2 tbsp) white wine vinegar
  • 2 x 15ml (2 tbsp) groundnut oil
  • 1 x 15ml spoon (1 tbsp) each of chopped parsley, chives & chervil
  • mixed salad leaves
  1. Trim the scallops using the white muscle meat only for this dish
  2. Heat 1 tbsp of oilve oil in a flat bottomed frying pan. Sear the scallops until golden brown - a minute or two only on each side. Turn over to sear, season and then take out and keep warm.
  3. Trim the bacon into strips.Saute and colour in the frying pan that the scallops were cooked in.
  4. Add the chopped spring onion and saute until coloured, then put both bacon and onion in a large bowl.
  5. Mix the mustard and vinegar in a bowl, then add the remaining olive oil, groundnut oil, herbs and seasoning. Take some of the dressing and toss with salad leaves, then leave in middle of four plates.
  6. Add the remaining dressing to bacon and onion. Balance three scallops per person on each mound of salad leaves. Spoon the bacon, onion and dressing over and around. Enjoy!


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