12 scallops, with corals 1/2 head frisee trimmed and washed 4 rashers back bacon, de-rinded and in strips 1 Tbs. oil 2 slices white bread, crusts removed and in small cubes 1 pink grapefruit, segments chopped 2 tomatoes, peeled, de-seeded and diced croutons to serve For the dressing: 4 Tbs. sunflower oil 1 tsp. Dijon mustard juice of 1/2 grapefruit squeeze of lemon juice salt and ground black pepper
Instructions
1) First make the dressing. Shake all ingredients in a screw top jar, reserve.
2) Slice scallops if large, halve if small. Leave corals whole.
3) Tear frisee into small pieces and place in a salad bowl. Fry bacon in a pan until browned and crisp. Remove with a slotted spoon and drain. Keep warm.
4) Add oil to bacon frying pan and cook bread cubes until browned. Remove and drain on kitchen paper. Next, add scallops and corals to pan and fry for 30 seconds each side until just cooked.
Mix with frisee, bacon, grapefruit segments and diced tomato.
5) Pour over dressing and toss. Pile on to a platter and scatter over croutons to serve.
