Scallop and Bacon Salad

This is a ridiculously good, easy recipe, a perfect combination of flavours, what more can I say…

You need – for 2 as a main course:

• 8 “hand dived” scallops shells removed
• 3 rashers streaky bacon
• Olive oil
• Juice of 1 lemon/lime
• Salt and pepper
• Vinegar
• A few good handfuls of endive
• Cucumber diced
• Cherry tomatoes quartered

Do this:

• Mix the salad of endive, cucumber, and tomatoes in a large bowl, and dress with a little oil, fruit juice and vinegar, season.

• Fry the bacon in a little olive oil on a low heat, until crispy.

• Remove and set aside on some kitchen paper.

• Fry the scallops in the bacon fat for only a few minutes on each side, they should adopt a lovely gold colour, sea- son them lightly, and squeeze in the remaining fruit juice.

• Turn off the heat.

• Put some salad on a plate, place a few scallops on top.

• Break up the bacon and scatter the pieces over. Pour over some of the juices from the pan and serve.

• For a bit of a twist you could serve small portions of this in the scallop shells.