Ingredients (serves 4)
- 12 thin slices of streaky bacon or pancetta (I cut up 8 slices of thick bacon)
- 2 tsbp olive oil
- 32 fresh sage leaves (= 8 leaves per person)
- 12-16 scallops (depends on how many you want to serve each person)
- salt and freshly ground pepper
- juice of one lemon
- 8 heaping tbsp of cooked lentils (I used trader joe's)
- 4 large handfuls of green salad leaves
- olive oil and lemon juice dressing
- Pat scallops dry (do not rinse or they will be soggy!); lightly salt and pepper. set aside
- Fry the bacon/pancetta in a small amount of olive oil in a hot pan.
- When bacon/pancetta is nearly ready, add the sage. The bacon and sage will cook and crisp up at about the same time.
- Once they are cooked, take them out of the pan and place on paper towels to drain the excess oil
- Put pan back on heat and when very hot, drizzle a little oil (or use some reserved bacon grease) to fry the seasoned scallops
- Fry scallops for about a minute each or until skin is slightly crisp and golden brown
- When both sides of scallops are cooked, squeeze the lemon juice on top and give a stir. They will continue to caramelize
- Take the scallops out of the pan and put them into a dish
- Using the same pan, reheat the lentils
- Dress the salad leaves with a drizzle of freshly squeezed lemon juice and oil. Divid onto 4 plates.
- Sprinkle the crispy bacon and crispy sage leaves over the 4 salad plates. Then add the scallops.
- When lentils are hot, sprinkle on top!
Bon Appetit!
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