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Wednesday, June 8, 2016

Scallop and Bacon Salad

How to Make Scallop and Bacon Salad Recipe - preparation 15 minutes cooking time 5–6 minutes calories 175 kcals

Serves 2

3 thin lean back bacon rashers (slices), all visible fat removed
6 large scallops
100g/3½oz rocket (arugula)
3 spring onions (scallions), diced
4 cherry tomatoes, halved
3 tbsp chopped fresh parsley
2 tbsp oil-free vinaigrette dressing
grated zest and juice of 1 lemon
salt and ground black pepper
fresh chives to garnish

1 With the blade of a knife, stretch out each bacon rasher and then cut in half. Wrap each piece of bacon around a scallop.

2 Cook under a preheated grill (broiler) for 5–6 minutes, turning occasionally, until the scallops are cooked but still tender and the bacon is crisp.

3 Meanwhile, mix together the rocket, onions, tomatoes and parsley. Blend the dressing with the lemon zest and juice and use to toss the salad.

4 Arrange a pile of salad on each serving plate and place the bacon-wrapped scallops on top. Season with salt and pepper and garnish with chives.

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