MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Warm Salad Of Scallops
Categories: Fruits, Pork, Seafood, Greens
Yield: 4 servings

4 Firm eating apples; such as
- cox
50 g (2 tb) unsalted butter
pn Caster sugar
200 g (7 oz) smoked bacon lardons
12 lg Fresh scallops with roe
200 g (7 0z) black pudding,
- skinned and sliced
100 g (3.5 oz) mixed winter salad
- leaves

MMMMM-----------------------SALAD DRESSING----------------------------
1 ts Wholegrain mustard
1 ts Maple syrup
2 ts Cider vinegar
5 ts Cold-pressed canola or EVOO

For the dressing, mix the mustard, maple syrup and cider
vinegar together in a bowl. Gradually whisk in the oil
to make a thick vinaigrette. Season to taste with salt
and pepper and set aside.

Peel, quarter and core the apples, then cut into
eighths. Melt the butter in a large non-stick frying
pan, add the apples, sugar and some salt and pepper,
then toss gently to coat. Cook over a medium heat for
7-8 minutes or so, turning halfway through, until just
soft and nicely caramelised.

Meanwhile heat another large non-stick frying pan over a
medium heat. Add the bacon lardons and cook gently for
1-2 minutes until theyΓÇÖve released some of their fat.
Increase the heat to high and stir-fry until theyΓÇÖre
crisp and golden. Lift onto a plate with a slotted spoon
and keep warm. Turn off the heat under the apples when
theyΓÇÖre done; keep these warm too.

4 Pour away most of the fat from the bacon frying pan
and return it to a high heat. As soon as it starts to
smoke, add the scallops and sear for 2 minutes,
seasoning with a little salt and pepper as they cook.
Flip them over, season lightly, then add the black
pudding to the pan. Cook the scallops for another 2
minutes, and the black pudding for 1 minute on each
side. Immediately remove the scallops and black pudding
to a warmed plate.

Arrange the winter salad leaves over a serving plate (or
4 individual plates), then arrange the scallops, black
pudding slices, butter-fried apples and crispy bacon
lardons in among the leaves. Whisk the dressing again,
then drizzle over the salad. Serve straightaway.

RECIPE FROM: https://www.deliciousmagazine.co.uk

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