375g (12oz) mixed salad leaves, such as radicchio, lamb’s lettuce, firsee, and rocket 8 shallots, finely chopped 1tbsp sunflower oil 250g (80oz) lean unsmoked bacon rashers. Rinds removed, diced 12 scallops, halved 3tbsp white wine vinegar 2tbsp walnut oil salt and black pepper.
1- Put the salad leaves into a large bowl and sprinkle with half of the shallots.
2- Heat the oil in a frying pan, add the bacon, and cook quickly, stirring occasionally, for 5 minutes or until crisp. Add the scallops and cook quickly for 1-2 minutes until just opaque. Remove from the pan and keep warm.
3- Add the remaining shallots and cook for 1 minute. Add the vinegar and boil rapidly, stirring to incorporate the pan juices.
4- Sprinkle the walnut oil over the salad leaves and toss together until the leaves are evenly coated and shiny. Add the bacon and scallops, hot vinegar and shallots, and season to taste.
Stirring vinegar into the frying pan lossens and dissolves the flavoursome juices on the bottom of the pan so theey are not wasted. This is called deglazing.