The combination of the flavours of scallops, bacon and celery is one I have always liked. If you have lovage in your garden use some of the leaves as they have a celery-like flavour. Substitute asparagus for the beans if you like. This recipe serves six as a starter.
Ingredients
| 250 g | Green beans, stalk ends cut off (Main) |
| 1 heart | Celery, (bottom inner stalks, about 10cm long) outer stalks peeled off, heart very thinly sliced (Main) |
| 1 large handful | Celery leaves, use the young paler green leaves from the middle of the bunch |
| 250 g | Cherry tomatoes, multi-coloured, halved |
| 4 Tbsp | Extra virgin olive oil |
| 150 g | Bacon, rind removed, bacon diced 2cm (Main) |
| 24 | Scallops (Main) |
| 4 Tbsp | White wine vinegar |
| 2 Tbsp | Chopped chives |
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Directions
- Drop the beans into a saucepan of boiling salted water, bring back to the boil and boil 3 minutes. Drain.
- Put the celery heart, leaves, warm beans and tomatoes on to a shallow serving platter.
- Heat a frying pan over moderate heat and add the oil. Add the bacon and fry until just beginning to brown.
- Add the scallops and stir fry until browned. Quickly add the vinegar, mix well and sprinkle everything evenly over the vegetables on the platter.
- Sprinkle the chives on top and serve.
Ray's three course seasonal menu for six also includes
brown sugar, orange and hazelnut syrup cake
and
