BACON SALADserve 8 prep 10 mins COOK 10 minss super fast. special. halve it
1/2 cup (234g) olive oil
1/4 cup (60ml) lemon juice
24 scallops, roe on, washed, patted dry 12 thin slice smoked streaky bacon or pancetta, halved lengthways.
2 tsp dijon mustard 1 tsp honey
2 tsp chopped caper
1/4 cup chopped persley
1 head curly endive, leaves separated
1). combine 1 1/2 tbsp of live oil and half of lemon juice in a bowl and season. add scallops and
toss to coat. set aside for for 15 mins. until scallops turn white.
2).wrap each scllop with bacon and secure with a toothpick. whisk together
remining olive oil until dressing is thick, then stir in capers and parsley.
divide curly endive between serving plates.
3). place scollops on a baking tray lined with foil and cook under a preheated grill for 3-4 mins
each side, until bacon is crisp and golden. top endive with scallops and spoon over dressing.
987 kilojoules, 26g protain, 1g carbohydrate, 14g fat, 3g saturated fat, 1g fiber, 70mg soduim per serve .
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