Seared scallop salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Sesame oil |
| 2 | Cloves garlic; crushed | |
| 375 | grams | Scallops; cleaned |
| 4 | Rashers bacon; chopped | |
| 1 | Head lettuce; leaves separated | |
| 60 | grams | Croutons |
| Fresh Parmesan cheese | ||
| 3 | tablespoons | Mayonnaise |
| 1 | tablespoon | Olive oil |
| 1 | tablespoon | Vinegar |
| 2 | teaspoons | Dijon mustard |
Directions
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.