1 tbsp olive oil
1 small packet bacon lardons
6 large scallops, cleaned
juice of ½ lemon
For the salad:
1 Granny Smith (or other sharp apple)
2 handfuls of lamb’s lettuce
juice and zest of ½ lemon
sea salt and freshly ground black pepper
Start by making the salad. Peel, core and cut the apple into julienne strips (very thin strips).
Mix with the lettuce and season with salt and pepper. Add some of the lemon zest (retain an pinch to garnish) and squeeze over the juice. Drizzle with olive oil and mix well.
Heat a large non-stick frying pan over a medium-high heat and add the bacon lardons. Cook until the fat has melted and they are starting to crisp.
Lay the scallops out on a board, pat dry with kitchen roll and season one side with salt and pepper.
Place the scallops around the edge of the frying pan, seasoned side down in a clockwise direction and fry for 1-2 minutes until golden brown.
Season the unseasoned side then flip the scallops in the same order you placed them down. Cook for 1-2 minutes until golden brown.
Squeeze the lemon juice over the scallops and give the pan a good shake.
When the scallops are cooked, tip the contens of the pan onto a plate lined with kitchen paper.
Divide the salad between 2 plates and arrange the scallops and bacon over each pile. Garnish with zest and then serve.