Scallops with bacon crumble
This is an impressive meal that can be whipped up in under half an hour, and has the delicious combination of bacon, scallops and fresh dill.
Extra light sour cream
¼ cup(s), (60g)
1 tbs, white wine vinegar
2 tsp, finely chopped
1 clove(s), halved
18 individual, roe removed
2 cup(s), shredded
2 x 3 second spray(s)
- Combine sour cream, vinegar, 1 tablespoon water, dill and garlic in a small bowl. Season with salt and pepper.
- Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook bacon for 5 minutes or until browned. Transfer to a plate. Cool and finely chop.
- Lightly spray same pan with oil and heat over high heat. Cook scallops, in batches, for 1–1 ½ minutes each side or until golden and just cooked through (see tip).
- Arrange lettuce on serving plates, making a nest in the centre. Top with scallops, bacon and sour cream mixture. Serve.
TIP: Avoid overcrowding the pan when cooking the scallops as they may start to stew and won’t brown. Cook them in batches if you only have a small pan.