Scallop, bacon and roasted cauliflower salad recipe

  • Serves 4
  • 15 mins to prepare and 20 mins to cook
  • 230 calories / serving
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Preheat the oven to 200°C, 400°F, gas 6.

Toss the cauliflower florets with the oil and cumin in a roasting tin and season. Add a cup of water to the bottom of the pan. Roast the florets until tender and golden – about 15-20 minutes.

Heat a little oil in a pan and fry the bacon or pancetta until lightly golden. Remove with a slotted spoon from the pan to a piece of kitchen paper to drain. Slice the scallops in half horizontally and fry in the bacon juices for 30 seconds each side, until just cooked and lightly gold. Drain on kitchen paper. Tip the roast cauliflower into a bowl and mix with the soaked raisins and bacon. Add more pepper if necessary and the lemon and extra virgin olive oil.

Spoon some of the warm salad onto a plate and top with four scallop halves.

See more bacon recipes 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 1 head cauliflower, broken into small florets
  • 1-2tbsp olive oil
  • 1tsp ground cumin
  • salt
  • pepper
  • 4 rashers smoked streaky bacon, diced or 1 pack pancetta
  • 8 scallops, cleaned and trimmed
  • handful raisins, soaked in warm water
  • squeeze of lemon juice
  • 1tbsp extra virgin olive oil
  • Energy 955kj 230kcal 11%
  • Fat 13g 19%
  • Saturates 3g 15%
  • Sugars 8g 9%
  • Salt 0.7g 12%

of the reference intake
Carbohydrate 10g Protein 17.7g Fibre 2.6g


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