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Rivington Grill’s Seared Queenie Scallops with Bacon and Sea Purslane

Made at Rivington | Serves 4

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24 Queen Scallops
200g bacon, cut into small pieces
50g sea purslane (available at good retailers)
80g butter, good knob of butter.
1 lemon
2 tbsp rape seed or olive oil, for cooking
Salt and pepper

Wash the scallops in the shells quickly and gently and leave upside down on a cloth to dry. Scallops soak up water so don’t leave them sitting or rinse for too long.

In a pan, cook the diced bacon until it starts to colour and remove. Wipe the pan clean, and heat over a high heat. Add the oil, only enough to cover the pan lightly. Season the scallops to taste, and whilst stil in their shells, place the scallops int he pan meat side down and sear until they have turned a beaufitful golden brown (approx 2-3 mins). Carefully turn the scallops over, add the butter and let melt. Remove from and place on your serving dish.

Return the bacon, lemon juice and sea purslane to your pan for about a minute the spoon the mix over your scallops.

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