Surf and Turf Salad

Cook Time 35 Minutes

Servings 2

Ingredients

2 tbs. olive oil
100g speck, cut into lardons
2 slices of sourdough, crust remove and torn into small pieces
6 scallops
1 bunch baby beetroot, steamed in their skin and peeled  
¼ bunch watercress, leaves picked and washed
1 head of frisee, small inner leaves to be used only

Dressing
1 heaped tsp. seeded mustard
Juice ½ small lemon juice
3 tbs. extra virgin olive oil
Salt and pepper

Method

For the dressing combine the ingredients.

Heat a large non-stick fry pan on medium heat. Add 1 tablespoon of olive oil and the speck pieces. Then add torn sourdough and cook for 3-4 minute or until they are both golden brown and crispy. Remove from the pan and drain on paper towelling.  

Wipe the pan clean and place back on the stove over a high heat. Drizzle the last tablespoon of olive oil over the scallops and season with salt and pepper. Sear the scallop on one side for 30-45 seconds before turning over and cooking for a further 30 seconds. Remove from the pan.

Cut the beetroot in quarters and arrange on a platter with the scallops, watercress and frisee. Scatter the speck and croutons over the scallops and spoon over the dressing.