Warm Scallop Salad with Beets, Bacon and Goats Cheese

(serves 2)

12 large scallops

2 tsps butter

4 medium beets, roasted

200 grams goats cheese

handful rocket leaves

200 grams bacon, cut into small lardons

dressing:

good glug olive oil

2 tbsps mayonnaise

1 tbsp Dijon mustard

juice of 1 lemon

sea salt and black pepper to taste

Heat butter in a heavy frying pan and cook scallops JUST until done, about 1 minute on each side, maybe more if they are very large.  Set aside.  Cut beets into bite-size pieces, set aside.

Line a large serving platter with rocket and scatter goats cheese over.  Fry bacon until it is crisp and has given up its fat.  Drain.  Place all ingredients on the rocket and mix dressing ingredients until thoroughly mixed.  Pour dressing over, and ENJOY.