Mary Berry Warm Salad with Bacon and Scallops Recipe

This Mary Berry Warm Salad with Bacon and Scallops is a sophisticated and smoky recipe, which calls for plump king scallops and crispy bacon lardons. It’s an impressive dinner party starter, ready in about 15 minutes.

Mary Berry Warm Salad with Bacon and Scallops Ingredients

• 12 large king scallops (without roe), muscle removed
• 150g (5oz) smoked bacon lardons (or chopped streaky bacon)
• 2 tbsp olive oil (divided)
• 1 bag (approx. 100g) mixed salad leaves (e.g., rocket, watercress, spinach)
• Salt and freshly ground black pepper

For the Dressing

• 3 tbsp extra virgin olive oil
• 1 tbsp sherry vinegar (or balsamic vinegar)
• 1 tsp Dijon mustard
• Pinch of sugar

How To Make Mary Berry Warm Salad with Bacon and Scallops

1. Prepare the scallops: If necessary, remove the tough little white muscle from the side of each scallop (it peels off easily). Pat the scallops very dry with kitchen paper. Season lightly with salt and pepper.
2. Make the dressing: In a small bowl or jar, whisk together the extra virgin olive oil, sherry vinegar, Dijon mustard, and sugar until emulsified. Season with salt and pepper.
3. Crisp the bacon: Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Add the bacon lardons and fry until crisp and golden. Remove the bacon with a slotted spoon and drain on kitchen paper, leaving the bacon fat in the pan.
4. Dress the leaves: While the pan is still hot, toss the salad leaves with half of the prepared dressing in a large bowl. Arrange the leaves on serving plates. Scatter the crispy bacon over the leaves.
5. Sear the scallops: Add the remaining 1 tablespoon of oil to the bacon fat in the hot pan. Increase heat to high. Once the oil is shimmering (almost smoking), place the scallops in the pan. Sear for 1–2 minutes on one side without moving them until they have a golden crust.
6. Flip and finish: Flip the scallops and cook for another 1 minute on the other side. They should be just opaque in the center but still tender. Do not overcook or they will become rubbery.
7. Serve: Place 3 hot scallops on top of each salad plate. Drizzle the remaining dressing over the warm scallops and serve immediately.

Recipe Tips

• Dry Scallops: The single most important step is drying the scallops. If they are wet, they will steam in the pan and you won’t get that delicious caramelized golden crust.
• Pan heat: The pan must be very hot. You want to sear the outside quickly while keeping the inside sweet and tender. If the pan isn’t hot enough, the scallops will boil in their own juice.
• Bacon fat: Cooking the scallops in the residual bacon fat infuses them with a smoky, salty flavor that pairs perfectly with the sweet shellfish.
• Sherry vinegar: Mary suggests sherry vinegar for its nutty, complex acidity. If you don’t have it, white wine vinegar or cider vinegar are better substitutes than malt vinegar.

What To Serve With Mary Berry Warm Salad with Bacon and Scallops

This is a rich salad that stands on its own as a starter.

• Crusty Bread: Essential for mopping up the warm juices.
• White Wine: A Chablis or Oaked Chardonnay works well.
• Pea Purée: A smear of pea purée on the plate adds a professional touch.
• Lemon: A wedge of lemon on the side adds extra zing.

How To Store Mary Berry Warm Salad with Bacon and Scallops

• Serve Immediately: Scallops must be eaten fresh from the pan. Reheating them will make them tough and rubbery.
• Prep ahead: You can wash the lettuce and crisp the bacon an hour in advance, but cook the scallops at the very last second.

Mary Berry Warm Salad with Bacon and Scallops Nutrition Facts

• Calories: 310kcal
• Protein: 18g
• Carbohydrates: 2g
• Fat: 26g
• Saturates: 5g
• Sugar: 1g
• Salt: 1.4g

Nutrition information is estimated per serving (based on 4 servings).

FAQs

Try More Recipes:

• Mary Berry Smoked Chicken Salad with Walnuts Recipe
• Mary Berry Mozzarella, Tomato, and Basil Salad Recipe
• Mary Berry Chickpea and Red Pepper Salad Recipe