Cedges Eats

Cedges Cooks – 10 Minute Meal – Scallop, Bacon and Balsamic Salad with Bread and Butter

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I love a bit of scallop. I don’t however enjoy the price of scallops so I very rarely have them. Happening to find a pack for half price when scouring Morrisons for a quick tea option on a work-night last week, I snatched them up and combined them with their natural partner and my favourite seasoning; bacon.

You could add more salad veg and maybe some prawns to bulk this out into a more substantial dinner.

 Serves 1 (2 as a light starter)



7/8 Scallops (I removed the roe)
2 rashers Smoked Streaky Bacon
Large handful Wild Rocket (Arugula)
1 tbsp Balsamic Vinegar
Sea Salt Flakes

Start heating a small frying pan over a medium heat.

Remove the roe and pat dry 7/8 Scallops. Add them to the frying pan with a few sprays of Frylight. Sprinkle with Sea Salt Flakes.

Meanwhile, snip 2 rashers Smoked Streaky Bacon into small pieces straight into the frying pan around the scallops.

Move the bacon around on the pan and turn the scallops over when they are lightly browned on the underside – about 4 minutes.

Continue to fry the bacon and scallops until the scallops are golden brown on the second side then remove them from the pan and leave to rest.

Finish frying the bacon until crispy then take off the heat.

Arrange a Large handful of Wild Rocket on a small plate. Lay the scallops on top, scatter over the bacon along with any pan juices.

Drizzle 1 tbsp Balsamic Vinegar over the salad and serve with fresh bread and butter.

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