Scallop and Bacon Salad with Chive Butter


  • 3 slices thin smoked streaky bacon, cut in half
  • 6 Canadian roeless scallops, patted dry with kitchen paper
  • 1½ tsp extra virgin olive oil
  • 50g pack rocket
  • 25g butter
  • ½ tsp finely grated lemon zest, plus 1-2 tsp juice
  • Large pinch cayenne pepper
  • 1 tbsp chopped chives


  1. Heat a medium-sized non-stick frying pan over a medium heat and add the bacon pieces. Cook for 3 minutes or until crisp and golden, then transfer to a plate. Carefully wipe out the frying pan using a piece of kitchen paper.
  2. Place the scallops in a small bowl and add ½ teaspoon of the oil. Season, then stir to coat.
  3. Place the pan over a high heat and add the scallops. Cook for 1 minute on each side, until they develop a caramelised crust, then set aside with the bacon.
  4. Wipe out the pan again and set over a medium heat. Add the butter and swirl it around the pan until it melts and foams. Remove from the heat and stir in the lemon zest, juice and cayenne.
  5. Place the rocket in a mixing bowl. Pour over the remaining oil and season. Toss to combine, then divide between 2 bowls. Top with the bacon and scallops. Mix half the chives with the butter and spoon over. Sprinkle with the remaining chives. Serve, garnished with lemon.
  • Preparation time: 15 minutes
  • Cooking time: 5 minutes
  • Total time: 20 minutes 20 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 1146.416kJ
Fat 20.5g
Saturated Fat 9.8g
Salt 1.4g

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4 stars

Average user rating Based on 2 ratings

This recipe was first published in Fri Jul 01 01:00:00 BST 2005.