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Bacon and scallop salad

Name: Bacon and scallop salad
Yield: 2
Ingredients: 3 Tbsp Avocado oil, lemon-infused; 2 Tbsp Lemon juice; 2 tsp Rice bran oil; 12 Scallops (Main); 4 slices Streaky bacon, or 3 rashers middle bacon (Main); 2 cups Salad greens, or watercress; ½ Avocados, stoned, peeled and sliced; 6 Cherry tomatoes, halved

for 2 people

Jan Bilton

Food writer and cookbook author.

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3 Tbsp	Avocado oil, lemon-infused
2 Tbsp	Lemon juice

2 tsp	Rice bran oil
12	Scallops (Main)
4 slices	Streaky bacon, or 3 rashers middle bacon (Main)
2 cups	Salad greens, or watercress
½	Avocados, stoned, peeled and sliced
6	Cherry tomatoes, halved

Whisk the dressing ingredients together and place to one side.
Pan-fry the bacon on medium heat (or microwave), until crisp. Remove and drain on paper towels. Cut or break into pieces.
Pan-fry the scallops in oil for about one minute each side - do not overcook.
Arrange the salad greens on two plates and top with the scallops, bacon, avocado and cherry tomatoes. Season. Drizzle with the dressing. Serve immediately.