Scallops, bacon and green beans with raisin and caper dressing
This elegant dish is straightforward and requires little advance preparation. Serve it for lunch.
|3 Tbsp||Olive oil|
|1 Tbsp||White wine vinegar|
|180 g||Green beans|
|150 g||Streaky bacon|
|1 to taste||Salt|
|2 Tbsp||Unsalted butter|
- Top and tail the beans, then cook them in boiling salted water until tender - about 2-3 minutes.
- Drain the beans and put into a bowl. Chop the bacon into 1cm pieces and cook in a large frying pan until crisp.
- Add the bacon and any fat residues to the beans, then toss. Slice 1 clove of garlic finely, then mix with the vinegar and oil.
- Drizzle over the beans and bacon. Pierce the scallops with the tip of a sharp knife - this helps prevent them spitting during cooking.
- Warm the butter in a frying pan. Peel and squash the second garlic clove with a knife blade, then cook in the butter for a minute or two - just long enough to flavour it.
- Remove the garlic and add the scallops. Fry quickly for 2-3 minutes or until they have plumped up, then season with salt and lemon juice.
- Arrange the bean salad on 2 warmed plates and top with scallops. Spoon the raisin and caper dressing around the outside.
- The dressing: Put the ingredients into a saucepan and bring to the boil. Remove from the heat and blend until smooth.