Ingredients
- 8 shucked scallops
- 8 thin slices of bacon
- 2 tbs dried cranberries
- 2 tbs olive oil
- 2 tbs white balsamic vinegar
- 2 ts hot mustard
- salt, pepper
- 200 g carrots
- 250 g fennel bulb
- 2 oranges
- 150 g young spinach
- 50 g walnuts
- 2 tbs water
Preparation
1. Dap the scallops dry with paper towel and wrap in bacon slices.
2. Coarsely chop the cranberries, then stir with oil, vinegar, and mustard, season to taste with salt and pepper.
3. Peel the carrots, halve lengthwise and cut diagonally into very fine slices. Clean the fennel, halve and cut into very fine slices. Peel the oranges, halve and cut into fine slices. Clean the spinach, coarsely chop the walnuts.
4. Heat the pot on highest level up to the roasting window, switch to a low level, put the scallops in the pan with the flat side facing down and roast until the turning point is reached.
5. Switch off, turn the scallops, cover with the lid and continue roasting for approx. 2 minutes with residual heat. Remove the scallops and keep warm.
6. Put the carrots and fennel in the pan, continually stir and roast for approx. 4 minutes still using the residual heat. Add oranges and water. Add the dressing, spinach and walnuts and carefully mix.
7. Immediately plate the salad with the roasted scallops.
This recipe has been tested and approved by AMC.
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