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Warm salad of queen scallops and bacon with raspberry, mint and chilli dressing

Kevin Woodford from Good Food Live
Serve up a stylish first course with Kevin Woodford's creative recipe for pan-fried scallops in a piquant raspberry dressing

Warm salad of queen scallops and bacon with raspberry, mint and chilli dressing

Method

1. First make the dressing. Mix together the olive oil, raspberries, mint, chillies, tabasco and wine vinegar. Season with salt and freshly ground pepper.

2. Dress the salad leaves with the raspberry, mint and chilli dressing and add the sweetcorn.

3. Heat the olive oil in a small frying pan. Add the pancetta and garlic and fry stirring for a moment.

4. Add the scallops. Season with salt and freshly milled black pepper. Cook for 30 seconds.

5. Spoon any remaining dressing into the frying pan.

6. Place the scallops onto the leaves and serve at once.

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Serves: 4

Prep: 5 min
Cook: 5 min

Ingredients
mixed salad leaves
2 tbsp Sweetcorn
2 tbsp Olive oil
15g Pancetta, finely diced
2 garlic clove, crushed
115g queen scallops, shelled
salt and fresh ground black pepper

For the raspberry, mint and chilli dressing:

6 tbsp extra virgin olive oil
3 tbsp raspberry purée
1 tbsp finely chopped fresh mint
1/2 tsp chopped chillies
1/2 tsp Tabasco
2 tbsp champagne vinegar