Method

1. Trim the scallops, and use only the white meat for this dish.

2. Heat 1 tbsp of the olive oil in a solid flat-bottomed frying pan, and cook the scallops until golden brown for 1-2 minutes. Turn over just to sear, season, then remove from the pan and keep warm.

3. Meanwhile trim the bacon and cut into thin strips. Fry lightly in the frying pan that the scallops were cooked in until golden brown.

4. Add the chopped spring onion, and fry until golden. Once cooked, tip the fried bacon and onion into a large bowl.

5. For the dressing:mix the mustard and vinegar well in a bowl or jar, then add the remaining olive oil, groundnut oil, herbs and some seasoning.

6. Take some of the dressing and toss with the salad leaves then place these in the middle of four plates.

7. Add the remaining dressing to the bacon and onion. Balance three scallops per person on each mound of salad leaves, and then spoon the bacon, onion and dressing over and around.