By Ian-Luke Penwald
Scallops, beetroot and bacon
3 steps
Prep:2minCook:10min
Ideal as a starter or lite lunch, this delicate dish packs a punch in flavour. the sweet creaminess of the caramelised scallops accentuated by the sugary beetroot contrasting with the smokey salt of the bacon all colliding with the intense citrus of the Yuzu infused peppery salad leaves.
Updated at: Thu, 17 Aug 2023 12:09:10 GMT
Nutrition balance score
Great
Glycemic Index
18
Low
Glycemic Load
2
Low
Nutrition per serving
Calories234.8 kcal (12%)
Total Fat9.3 g (13%)
Carbs12.4 g (5%)
Sugars3.8 g (4%)
Protein26.1 g (52%)
Sodium1153.5 mg (58%)
Fiber1.9 g (7%)
% Daily Values based on a 2,000 calorie diet
Instructions
Step 1
Heat a frying pan up to medium heat. Add a handful of bacon lardons and gently fry until the fat dissolves. Add in the scallops and gently fry turning occasionally to toast the top and bottom to a dark golden colour.
Step 2
While the scallops are cooking cut your shop-bought pre-cooked beetroot into whatever shape you want. Create a mound of mixed salad leaves on the side of a plate and drizzle only 3-4 drops of intensely citrus Yuzu juice.
Step 3
Once the scallops are done add them and the bacon lardons to the plate alongside the infused salad leaves and intersperse with sweet beetroot.
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