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Scallops, cherry tomatoes and bacon with goat's cheese sauce

Nell Nelson from Woman Who Ate Scotland
A fabulous combination of flavours from Nell Nelson, served with mixed salad leaves tossed in a Pommery mustard dressing

Scallops, cherry tomatoes and bacon with goat's cheese sauce

Method

1. Heat a large heavy-based pan and add the olive oil.

2. Add the scallops to the pan and fry for 2 minutes. Turn the scallops so they are lightly browned on both sides
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3. Add the bacon to the pan, pushing the scallops to the sides of the pan so they don't cook too fast.

4. Add the cherry tomatoes to the pan and the butter to glaze.

5. To make the sauce: bring the cream to the boil and reduce the heat. Simmer until the cream has reduced by half.

6. Add the cheese and season to taste with salt and pepper.

7. To make the dressing: whisk the oil and vinegar and mustard. Add a pinch of salt and pepper and lemon juice to taste.

8. Toss the salad leaves in a bowl with a few tablespoons of the dressing, mixing with your hands to coat the leaves.

9. To serve: place the dressed salad leaves on 4 serving plates and arrange the scallops around the leaves. Arrange the tomatoes and bacon on the plate.

10. Serve with the goat's cheese sauce.

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Serves: 4

Prep: 20 min
Cook: 20 min

Ingredients
30ml Olive oil
32 large Scallops
300g smoked streaky bacon, cut into large dice
450g cherry tomatoes
10g Butter
240g Isle of Skye leaves or mixed salad leaves, to serve