Scallop Cobb Salad
(serves 2 as main dish, 4 as light starter)
1 tbsp sunflower oil (or other rather tasteless oil)
1 kilo scallops, cleaned of muscle and dried
8 ounces pancetta cubes
3 cloves garlic, minced
1/2 lb new potatoes, steamed in their skins and quartered
handful flat-leaf parsley, chopped
handful chives, chopped
3 beetroot, roasted, peeled and diced
1/2 cup goat cheese, crumbled
2 cups rocket
sea salt and fresh ground pepper
olive oil to drizzle
1 lemon, quartered
So just like the old Cobb Salad, only not with any of the same ingredients. Heat the oil in a heavy frying pan and sear the scallops for two minutes on the first side, getting a good color, then turn over and do the same to the other side for perhaps a minute. Do NOT overcook. Turn out onto paper towel to drain.
In same frying pan, where there will still be oil, fry the pancetta gently till well browned. Set aside. Fry garlic gently in the pancetta fat, then add steamed potatoes and parsley and chives. Toss well for a moment, then take off heat.
Now: assembly job. On a long, wide platter, place the scallops, the pancetta, the potatoes, the beetroot, the goat cheese and the rocket in rows.
Let your guests assemble their own arrangements of all the ingredients and provide the salt, pepper and oil to dress, along with the lemon wedges. Enjoy!
