Ingredient:
375 g (12 oz) mixed salad leaves, such as radicchio, lambs lettuce, fries, and rocket
8 shallots, finely chopped
1 tbsp sunflower oil
250 g (8 oz) lean unsmoked bacon rashers, rinds removed, diced
12 scallops, halved
3 tbsp white wine vinegar
2 tbsp walnut oil
Salt and black pepper
Method:
Put the salad leaves into a large bowl and sprinkle half of the shallots.
Heat the oil in a frying pan, add the bacon, and cook quickly, stirring occasionally, for 5 minutes or until crisp. Add the scallops and cook quickly for 1-2 minutes until just opaque. Remove from the pan and keep warm.
Add the remaining shallots and cook for 1 minute. Add the vinegar and boil rapidly, stirring to incorporate the pan juices.
Sprinkle the walnut oil over the salad leaves and toss together until the leaves are evenly coated and shiny. Add the bacon and scallops, hot vinegar and shallots, and season to taste.
375 g (12 oz) mixed salad leaves, such as radicchio, lambs lettuce, fries, and rocket
8 shallots, finely chopped
1 tbsp sunflower oil
250 g (8 oz) lean unsmoked bacon rashers, rinds removed, diced
12 scallops, halved
3 tbsp white wine vinegar
2 tbsp walnut oil
Salt and black pepper
Method:
Put the salad leaves into a large bowl and sprinkle half of the shallots.
Heat the oil in a frying pan, add the bacon, and cook quickly, stirring occasionally, for 5 minutes or until crisp. Add the scallops and cook quickly for 1-2 minutes until just opaque. Remove from the pan and keep warm.
Add the remaining shallots and cook for 1 minute. Add the vinegar and boil rapidly, stirring to incorporate the pan juices.
Sprinkle the walnut oil over the salad leaves and toss together until the leaves are evenly coated and shiny. Add the bacon and scallops, hot vinegar and shallots, and season to taste.
