Warm Scal­lop Sal­ad with Beets, Bacon and Goats Cheese

Warm Scal­lop Sal­ad with Beets, Bacon and Goats Cheese

(serves 2)

12 large scallops

2 tsps butter

4 medi­um beets, roasted

200 grams goats cheese

hand­ful rock­et leaves

200 grams bacon, cut into small lardons

dress­ing:

good glug olive oil

2 tbsps mayonnaise

1 tbsp Dijon mustard

juice of 1 lemon

sea salt and black pep­per to taste

Heat but­ter in a heavy fry­ing pan and cook scal­lops JUST until done, about 1 minute on each side, maybe more if they are very large.  Set aside.  Cut beets into bite-size pieces, set aside.

Line a large serv­ing plat­ter with rock­et and scat­ter goats cheese over.  Fry bacon until it is crisp and has giv­en up its fat.  Drain.  Place all ingre­di­ents on the rock­et and mix dress­ing ingre­di­ents until thor­ough­ly mixed.  Pour dress­ing over, and ENJOY.