The Northern Express Herald

Bacon and scallop salad

for 2 people
Jan Bilton
By
Jan Bilton

Food writer and cookbook author.

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Dressing

3 TbspAvocado oil, lemon-infused
2 TbspLemon juice

Salad

2 tspRice bran oil
12Scallops (Main)
4 slicesStreaky bacon, or 3 rashers middle bacon (Main)
2 cupsSalad greens, or watercress
½ Avocados, stoned, peeled and sliced
6Cherry tomatoes, halved

Directions

  1. Whisk the dressing ingredients together and place to one side.
  2. Pan-fry the bacon on medium heat (or microwave), until crisp. Remove and drain on paper towels. Cut or break into pieces.
  3. Pan-fry the scallops in oil for about one minute each side - do not overcook.
  4. Arrange the salad greens on two plates and top with the scallops, bacon, avocado and cherry tomatoes. Season. Drizzle with the dressing. Serve immediately.