Scallop and Bacon Salad
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.