Scallops with wilted bitter greens and Stilton dressing

By vegar

Ingredients

• Salt and pepper, to season
• 8 pancetta slices, halved
• 1 tbs vegetable oil
• 16 scallops, without roe
• 30 g butter
• 4 small radicchio leaves, shredded
• 80 g baby rocket
• 1/2 lemon, juiced
• 2 tbs crème fraîche
• 2 tbs buttermilk
• 1 tsp Dijon mustard
• 1/2 tsp tarragon vinegar
• 15 g Stilton cheese, finely crumbled

Details

Servings 1
Preparation time 20mins
Cooking time 30mins
Adapted from au.tv.yahoo.com

Preparation

Step 1

To make Stilton dressing, whisk crème fraîche, buttermilk, mustard and vinegar together in a bowl. Add Stilton and mash with a fork to break down. Whisk until smooth and combined. Season with pepper.

Preheat oven to 200C. Place pancetta on an oven tray and bake for 8 minutes or until golden and crisp.

Heat oil in a large non-stick frying pan over high heat until very hot. Season scallops with salt and pepper. Add half the scallops to pan and cook for 1 minute. Add half the butter, then turn scallops and cook for a further 40 seconds. Transfer to a plate and repeat with remaining scallops and butter.

Add radicchio and rocket to same pan. Squeeze over lemon juice and cook for 30 seconds or until wilted. Season with salt and pepper.

Divide Stilton dressing among serving plates. Place wilted greens in the middle. Place 4 scallops around greens and top with pancetta to serve.