Yield: 4 servings
Measure | Ingredient |
---|---|
2 teaspoons | Sesame oil |
2 \N | Cloves garlic; crushed |
375 grams | Scallops; cleaned |
4 \N | Rashers bacon; chopped |
1 \N | Head lettuce; leaves separated |
60 grams | Croutons |
\N \N | Fresh Parmesan cheese |
3 tablespoons | Mayonnaise |
1 tablespoon | Olive oil |
1 tablespoon | Vinegar |
2 teaspoons | Dijon mustard |
MUSTARD DRESSING
1 To make dressing, place mayonnaise, olive oil, vinegar and mustard in a bowl, mix to combine and set aside.
2. Heat sesame oil in a frying pan over a high heat, add garlic and scallops. Cook, stirring, for 1 minute or until scallops just turn opaque.
Remove scallop mixture from pan and set aside. Add bacon to pan. Cook, stirring, for 4 minutes or until crisp. Remove bacon from pan and drain on absorbent kitchen paper.
3. Place lettuce leaves in a large salad bowl, add dressing and toss to coat. Add bacon, croutons and shavings of parmesan cheese and toss to combine. Spoon scallop mixture over salad and serve.
Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.