Angelakis Weekly Seafood Specials



Scallops: Salad with Creamy Mustard Dressing

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You Need: (Serves 4)

  • 2 teaspoons sesame oil
  • 2 cloves garlic, crushed
  • 375g scallops, cleaned
  • 4 rashers bacon, chopped
  • 1 cos lettuce, leaves separated
  • 60g croutons
  • fresh parmesan cheese

Creamy Mustard Dressing

  • 3 tablespoons mayonnaise
  • 1 tablespoon olive oil
  • 1 tablespoon vinegar
  • 2 teaspoons dijon mustard



To make dressing, combine mayonnaise, olive oil, vinegar and mustard in a bowl.

Heat sesame oil in a frying pan over a high heat. Add garlic and scallops. Cook, stirring for 1 minute until scallops just turn opaque. Remove scallop mixture from pan.

Add bacon to pan. Cook, stirring for 5 minutes or until crisp. Remove bacon from pan and drain on absorbent kitchen paper.

Place lettuce leaves in a large salad bowl. Add dressing and toss. Scatter with bacon, croutons and shavings of parmesan cheese. Toss to combine.

Just prior to serving, spoon scallop mixture over salad.