Bacon and scallop salad

Dressing

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

Salad

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

Directions

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