A recipe from British culinary master Mary Berry. A very special hot salad, suitable for winter appetizers. The recipe is for 4 people.
Put the mixed salad leaves in a large bowl and mix well with the chopped half of the shallots.
Heat the sunflower oil in a pan and fry the chopped bacon for about 5 minutes until it is crispy.
Add scallop meat in the pot and fry for 1-2 minutes until cooked.
Put the fried bacon and scallops in a warm place to keep warm
Put the remaining half of the shallot in the pot and fry for 1 minute. Add the white wine vinegar to make the juice.
Peanut oil is added to the salad leaves, and each leaf is oiled and radiant
Add the heated bacon, scallops, white wine vinegar and season with salt and black pepper.