Scallop and bacon salad

Brian Turner updates the traditional British combination of seafood and bacon by presenting them in a fresh and tasty salad
By Brian Turner
Scallop and bacon salad
  • Rating:
  • Serves: 4 as a starter
  • Effort: medium


  • 12 large scallops
  • 5 tbsp olive oil
  • 6 rashers smoked back bacon
  • 6 spring onions, chopped
  • mixed salad leaves, to serve

For the dressing

  • 1 tbsp grain mustard
  • 2 tbsp white wine vinegar
  • 2 tbsp groundnut oil
  • 1 tbsp parsley, chopped
  • 1 tbsp chives, chopped
  • 1 tbsp chervil, chopped

Tips and Suggestions

The best scallops are individually diver caught; others are dredged, which means they will need soaking and cleaning out to get rid of sand. Try to always buy scallops in the shell, rather than opened and cleaned: they will taste fresher and more of the sea.


1. Trim the scallops, and use only the white meat for this dish.

2. Heat 1 tbsp of the olive oil in a solid flat-bottomed frying pan, and cook the scallops until golden brown for 1-2 minutes. Turn over just to sear, season, then remove from the pan and keep warm.

3. Meanwhile trim the bacon and cut into thin strips. Fry lightly in the frying pan that the scallops were cooked in until golden brown.

4. Add the chopped spring onion, and fry until golden. Once cooked, tip the fried bacon and onion into a large bowl.

5. For the dressing:mix the mustard and vinegar well in a bowl or jar, then add the remaining olive oil, groundnut oil, herbs and some seasoning.

6. Take some of the dressing and toss with the salad leaves then place these in the middle of four plates.

7. Add the remaining dressing to the bacon and onion. Balance three scallops per person on each mound of salad leaves, and then spoon the bacon, onion and dressing over and around.

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