- Trim the scallops using the white muscle meat only for this dish
- 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.
- Trim the bacon into strips.Saute and colour in the frying pan that the scallops were cooked in.
- Add the chopped spring onion and saute until coloured, then put both bacon and onion in a large bowl.
- 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.
- 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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