Salad Recipes - Scallop and Bacon Kebab Salad

Ingredients

• 175 g/6 oz/3/4 cup wild rice mix

• 24 queen scallops

• 6 rashers (slices) streaky bacon

• 15 g/1 tbsp butter

• 30 ml/2 tbsp olive oil

• 5 ml/1 tsp balsamic vinegar

• 10 ml/2 tsp white wine vinegar

• A pinch of caster (superfine) sugar

• Salt and freshly ground black pepper

• 225 g/8 oz mixed salad leaves

• 1 ripe avocado, sliced and tossed in lemon juice

• A pinch of cayenne

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Method:

1. Cook the rice according to the packet directions. Drain, rinse with cold water and drain again.

2. Wrap each of the scallops in a quarter of a rasher of bacon. Arrange 3 on each of 8 wooden cocktail sticks (toothpicks).

3. Fry (sauté) in the butter and 15 ml/1 tbsp of the oil for about 4 minutes until golden brown and cooked through, turning occasionally.

4. Remove from the pan and keep warm. Stir the remaining oil into the pan with the vinegars, sugar, salt and pepper. Heat through, stirring.

5. Arrange the salad leaves on serving plates with a small mound of the rice in the centre.

6. Lay 2 kebabs on each and spoon the hot dressing over. Garnish with avocado slices, dusted with cayenne.