SCALLOPS, BACON & EGGS

SCALLOPS & BACON

Ingredients (for 2 servings)

4 quail's eggs

One sweetcorn cob (we could use frozen - but fresh was on offer)

8 scallops

120g streaky bacon - about 8 very thin slices or 4 thicker slices

one shallot

one clove garlic

dash oil

water/stock for cooking the sweetcorn

side salad leaves dressed with a very small amount of oil

salt and pepper

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I would roughly estimate this dish at 450 calories. Frying the streaky bacon until very crisp removed a lot of the fat - which we used to fry the scallops in, so there was very little added oil.

To make the sweetcorn puree, chop a shallot and fry gently in a small amount of oil until translucent and soft. Add a chopped garlic clove and fry. Take one sweetcorn cob (we used fresh) and remove kernels then place in a saucepan with the onion/garlic, and a little stock (we used chicken). Cook until soft (about 10 mins). Place in a blender with enough water to blend. (There was plenty left over).

Cook scallops to your liking. and top with the fried quail's eggs (yes fried).

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We couldn't agree on lunch. I fancied some fish and my partner fancied bacon - so this was our compromise! Scallops, bacon, sweetcorn and quail's egg salad. We love trying new things and playing with flavours. This meal was adapted from a GORDON RAMSAY dish.

The total cost for this meal was under £4 per serving (the price of a supermarket salad) - and I'm fairly sure it would cost significantly more in a restaurant.

After spotting some quail's eggs in the supermarket, we thought we'd buy some as I've never eaten them before. Curious to know what they tasted like, they ended up in my basket. A flick through some recipes and we decided to make this dish. My partner headed for the fishmonger to get some fish for this evening's meal, and bought the beautiful scallops too.

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