Grilled scallop salad

Feeling overwhelmed with guilt from all that festive feasting?

Try this grilled scallop salad - it is slightly indulgent with the bacon but hey, it's still a salad.

If your resolution is to eat healthy, it may be more practical to ease yourself into a healthier diet without going from festive feasting to a depressing diet.

Go for bacon with lower sodium because scallops are naturally salty. You can also skip the bacon or use prawns instead of scallops.

I like the refreshing taste of mizuna, which is also known as Japanese mustard. It has a slightly peppery taste but is milder than rucola.

But mizuna is not easily available. Substitute with any salad leaves of your choice if you cannot get mizuna.

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You can make more of the salad dressing, store it in an air-tight jar and keep in the fridge to use the next day if a salad diet is part of your New Year resolutions.

INGREDIENTS

• 8 scallops
• 8 strips of bacon
• 3 fresh button mushrooms
• 8 cherry tomatoes, halved
• 1 avocado
• 1 egg
• 125g mizuna
• 1 lemon wedge
• 1 tsp cooking oil

Dressing

• Mix the following:
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• ½ tsp Dijon mustard
• ½ tsp honey

METHOD

1. Place the egg in a saucepan and add enough water to cover the egg. Bring the water to boil on medium-low heat, then cover the saucepan and turn off the heat. Leave for 10 minutes.

2. Remove the egg and place in a bowl of cool water. Peel and slice the egg. Set aside.

(A)

3. Wrap each scallop with bacon and use a toothpick to hold the bacon in place. (A)

4. Use the medium setting of your oven grill to grill the scallops for 4 minutes. Flip them over and grill for another 4 minutes or until the bacon and scallops are cooked through. (B)

(B)

5. Heat one teaspoon of cooking oil in a pan. Fry the sliced mushrooms. (C)

6. Slice the avocado and squeeze lemon juice over the slices to prevent them from browning.

7. Place salad leaves in a serving dish. Arrange the mushroom, cherry tomatoes, avocado slices, egg and grilled scallops on top of the leaves.

8. Drizzle on the salad dressing or serve it on the side.