1 papaya 1 avocado squeeze of lemon juice 2 Tbs. oil 4 rashers back bacon, derinded and chopped 1 small onion, finely chopped 2 cloves garlic, peeled and crushed 12 large scallops with corals, shelled dill sprig for decoration For the dressing: 1/2 tsp. Dijon mustard 1 Tbs white wine vinegar 1 tsp. root ginger, freshly grated juice of half a lime 2 tsp. soy sauce 4 Tbs. sunflower oil freshly ground black pepper
Instructions
1) Peel and seed papaya, then cut into slices. Halve avocado and remove stone. Scoop out balls of flesh with a melon baller. Drizzle with lemon juice to stop discoloration.
2) Place all this in a bowl. Heat 1 Tbs. oil in a pan and cook bacon until crisp. Remove with a slotted spoon and add to papaya mix. Add remaining oil to the pan and fry onion and garlic gently to soften, but not brown. Remove this with a slotted spoon and add to the bowl as well.
3) Using the same pan, turn up heat to high and flash fry scallop slices and corals for about 30 seconds. Do not over cook. Transfer to a plate and leave to rest while making the dressing.
4) For the dressing, whisk mustard, vinegar, ginger and lime juice with soy. Whisk in oil and season with freshly ground black pepper. Stir in any juices from the plate of resting scallop slices. Add scallop slices to papaya mix and pour over dressing. Toss gently. Finally, transfer to a serving dish and decorate with a dill sprig.
