Bacon and scallop salad
( SERVES 2 )
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|4 slices||Streaky bacon, or 3 rashers middle bacon|
|2 tsp||Rice bran oil|
|2 cups||Salad greens, or watercress|
|½||Avocado, stoned, peeled and sliced|
|6||Cherry tomatoes, halved|
|1 to taste||Freshly ground black pepper|
- Whisk the dressing ingredients together and place to one side.
- Pan-fry the bacon on medium heat (or microwave), until crisp. Remove and drain on paper towels. Cut or break into pieces.
- Pan-fry the scallops in oil for about one minute each side - do not overcook.
- Arrange the salad greens on two plates and top with the scallops, bacon, avocado and cherry tomatoes. Season. Drizzle with the dressing. Serve immediately.