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About this recipe:
I kept creating a bacon and pear salad every day at work for my lunch and then a brainwave came along. I love scallops, crispy bacon goes with scallops, pear goes with crispy bacon……. Hmmmm. How about pear puree, crispy bacon and scallops – it was lovely, even if I do say so myself!
1 scallop salad
2 Conference Pears
4 Rashers Streaky Bacon
10ml Vegetable Oil
12 King Scallops (out of shell)
Handful of Lambs Lettuce
Salt and Pepper
10 min › Cook:
5 min › Ready in:
Finely dice the pears and place in a saucepan. Cook on a slow heat until it has all turned to mush.
Grill the bacon slowly until all the fat has gone lovely and crispy.
Wait for bacon to cool and then crumble into small pieces. Place in ovenproof bowl.
Season each scallop with salt and pepper.
Melt the butter in a non-stick shallow frying pan, along with the vegetable oil.
Meanwhile heat the pear puree again and place bacon bowl under the grill.
Place 3 blobs of puree on each plate.
When the butter and oil in piping hot (almost smoking) add scallops quickly. Squeeze the juice of the lemon into the pan.
Cook quickly on a high heat for 2 minutes each side.
Remove scallops immediately and place on the puree blobs.
Sprinkle the bacon over the scallops and scatter the lambs lettuce with a small amount of pan juices around the plate See it on my blog
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