| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Super2 | 4 | servings | |
INGREDIENTS
| 2 | ts | Sesame oil |
| 2 | Cloves garlic; crushed | |
| 375 | g | Scallops; cleaned |
| 4 | Rashers bacon; chopped | |
| 1 | Head lettuce; leaves separated | |
| 60 | g | Croutons |
| Fresh Parmesan cheese | ||
| 3 | tb | Mayonnaise |
| 1 | tb | Olive oil |
| 1 | tb | Vinegar |
| 2 | ts | Dijon mustard |
INSTRUCTIONS
MUSTARD DRESSING 1 To make dressing, place mayonnaise, olive oil, vinegar and mustard in a bowl, mix to combine and set aside. 2. Heat sesame oil in a frying pan over a high heat, add garlic and scallops. Cook, stirring, for 1 minute or until scallops just turn opaque. Remove scallop mixture from pan and set aside. Add bacon to pan. Cook, stirring, for 4 minutes or until crisp. Remove bacon from pan and drain on absorbent kitchen paper. 3. Place lettuce leaves in a large salad bowl, add dressing and toss to coat. Add bacon, croutons and shavings of parmesan cheese and toss to combine. Spoon scallop mixture over salad and serve. Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.
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