Scallops with bacon crumble
Extra light sour cream
¼ cup(s), (60g)
1 tbs, white wine vinegar
2 tsp, finely chopped
1 clove(s), halved
Hans 98% Fat Free Short Cut Bacon
60 g, fat trimmed
18 individual, roe removed
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.