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    You are in: Home / Recipes / Seared Pan-Fried Limed Scallops With Bacon, Chives and Chervil Recipe
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    Seared Pan-Fried Limed Scallops With Bacon, Chives and Chervil

    Seared Pan-Fried Limed Scallops With Bacon, Chives and Chervil. Photo by French Tart

    1/3 Photos of Seared Pan-Fried Limed Scallops With Bacon, Chives and Chervil

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    1 hr

    10 mins

    French Tart's Note:

    This is a truly delicious and such an elegant starter OR luncheon dish; the dressing can be prepared in advance, as can the bacon. Then, it's just a last minute assembly job whilst the scallops are being cooked - they only need about 2 minutes each side in a very hot pan. If you cannot get hold of fresh chervil, which has such a delicate flavour, don't bother using dried chervil, it tastes like grass!!! However, you can use some very finely chopped parsley OR a parsley and fennel mix instead. If you are watching your fat intake, substitute the streaky bacon for lean ham, but still crisp it up, as it is the crunchy texture that makes this dish so lovely.

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    Ingredients:

    Servings:

    Units: US | Metric

    DRESSING

    SALAD

    Directions:

    1. 1
      First, make the dressing - this can be made up to one day in advance.
    2. 2
      Mix the walnut vinegar, olive or sunflower oil, honey & Dijon mustard together in a jar. Add salt & freshly ground black pepper to taste. Seal and set to one side.
    3. 3
      About 1 hour before you want to serve the scallops, wash them, pat them dry, and then leave them to marinate in the zest and juice of the lime. Mix them around, ensuring that they all get a coating of the lime.
    4. 4
      Then, cook the streaky bacon in a large frying pan until very crispy and well coloured. Set the one side.
    5. 5
      When you wish to serve the salad, arrange all the leaves into attractive individual salad bowls or plates.
    6. 6
      In a large frying pan or skillet, add a mere dash of olive oil to grease the pan and set it over a very high heat. As soon as the frying pan is very hot, add the scallops - watch them VERY closely, they need about 2 minutes EACH side depending on the size and thickness of them - you must NOT overcook them!
    7. 7
      When they have been seared & cooked both sides, take them out of the frying pan & arrange them over the top of the salad leaves. (Six scallops per person for a main meal and four per person for a starter.).
    8. 8
      Pour the dressing over the top and then crumble the bacon over - keeping fairly large pieces. (Three rashers per person for a main meal and 2 rashers per person for a starter.).
    9. 9
      Finally, liberally sprinkle the chopped chervil and chives over the top of the salad; garnish with cherry tomatoes & a slice of lime if you wish.

    Ratings & Reviews:

    • on July 06, 2007

      55

      Fabulous, quick and easy to prepare and very tasty! As mentioned, the crispier the bacon the better and I would avoid any bitter greens in the salad mix, the store bought mix I got over powered a bit.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 25, 2007

      55

      This is wonderful. The lime flavoring is just right. I cooked the scallops as directed, 2 minutes per side, and they came out perfect. This was the first time I ever used walnut oil. I like it. Thanks FT. I will make this again!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Seared Pan-Fried Limed Scallops With Bacon, Chives and Chervil

    Serving Size: 1 (156 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 470.5
     
    Calories from Fat 343
    72%
    Total Fat 38.1 g
    58%
    Saturated Fat 11.2 g
    55%
    Cholesterol 75.9 mg
    25%
    Sodium 739.9 mg
    30%
    Total Carbohydrate 7.9 g
    2%
    Dietary Fiber 0.1 g
    0%
    Sugars 4.5 g
    18%
    Protein 23.1 g
    46%

    The following items or measurements are not included:

    walnut vinegar

    fresh chervil

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