| 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)
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