SCALLOP, BROAD-BEAN AND BACON SALAD

Tiny, sweet-tasting queen scallops should be cooked very quickly. Occasionally, they can be bought in their pretty shells, but are usually sold loose. The orange coral adds flavour and a dash of vibrant colour. If you use frozen scallops, dry them on kitchen paper before cooking. You can substitute ordinary scallops for queen scallops.

175g lardons or cubed pancetta 450g queen scallops, shelled 150g broad beans, shelled 225g young spinach leaves

Forthe dressing 6 tablespoons light olive oil 1 tablespoon lemon juice 1 teaspoon wholegrain mustard

1 tablespoon freshly chopped parsley Salt and freshly ground black pepper

Forthe dressing, whisk together oil, lemon juice, mustard and parsley, and season.

Heat a frying pan, add lardons and fry in their fat until crispy. Drain on kitchen paper. Raise heat and saute scallops for about a minute. Remove from pan and leave to cool.

Boil the broad -beans in salted water for about 5 minutes (depending on size), and refresh under cold water. If the beans are large, remove the tough outer skin.

Put the lardons, scallops and beans in a bowl, add 1/4 of the dressing and mix. Wash and dry the spinach and toss with the remaining dressing. Divide leaves between 6 plates, pile scallop mixture on top, and serve.

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SCALLOP, BROAD BEAN AND BACON SALAD

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