Scallops With Bacon And Lemon Cream

Ingredients

• 3 rashers smoked or unsmoked streaky bacon chopped
• 1 tsp olive oil
• 1 tsp butter
• 6-8 fresh scallops
• 1 lemon zested and juiced
• 150ml single cream
• Black pepper
• A few fresh chives chopped
• Buttery mashed potato
• Red chicory leaves
• Wilted spinach
• 2 tsp toasted pine nuts

Instructions

1. Chop the bacon and set aside. Make the mashed potato, toast the pine nuts, wilt the spinach and keep warm. Wash the chicory. Warm two plates
2. Heat your Circulon Chefs Pan over fairly high heat and add the oil and butter
3. As soon as the fat starts to bubble, add the scallops and cook without moving for 1½ minutes. Turn over, add the bacon and cook for a further 1½ to 2 minutes. The scallops should be golden brown on the outside but still soft in the middle
4. Add the lemon zest and black pepper then pour over the cream and allow to bubble for a minute. Squeeze in a little lemon juice and sprinkle over some of the chives. Taste the sauce and add a little more lemon juice if desired
5. Divide the mashed potato between two plates then arrange the raw chicory leaves and wilted spinach on top of the mash. Top with the scallops and bacon and spoon over the sauce. Finish with the pine nuts and the rest of the chives.