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Scallop
and Bacon Salad
This
is ridiculously good, a perfect combination of flavours,
what more can I say...
You
need - for 2 as a main course
8 scallops shells removed
3 rashers streaky bacon
olive oil
juice of1 lemon/lime
salt and pepper
vinegar
a few good handfuls endive
cucumber diced
cherry tomatoes quartered
Mix
the salad of endive, cucumber, and tomatoes in a
large bowl, and dress with a little oil, fruit juice and vinegar,
season.
Fry the bacon in a little olive oil on a low heat, until
crispy. Remove and set aside on some kitchen
paper.
Fry the scallops in the bacon fat for only a few minutes
on each side, they should adopt a lovely gold colour,
season them lightly, and squeeze in the remaining fruit juice. Turn
off the heat.
Put a some salad on a plate, place a few scallops on
top. Break up the bacon and scatter the pieces over.
Pour over some of the juices from the pan and serve.
For a bit of a twist you could serve small portions of
this in the scallop shells.
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