Scallops with Bacon and Bubble and Squeak
Ingredients:
12 large scallops
12 sliced pancetta
For the bubble and squeak:
500g leftover roast potatoes
250g leftover cooked greens (e.g. cabbage)
A little gluten free flour
2 tbsp vegetable oil
Sriracha sauce to decorate
Method:
Pat the scallops dry with kitchen paper, then remove the corals and set them aside.
For the bubble and squeak, finely chop the scallop corals and but them in a bowl with the roast potatoes and greens. Mash with a fork until the mixture begins to hold together and then season well to taste. Divide the mixture into four and shape into cakes. Dust lightly with the gluten free flour and chill for about 10 mins.
Wrap a slice of pancetta around the edge of each scallop and secure with a cocktail stick, then set aside.
Heat a frying pan, add the vegetable oil and fry the bubble and squeak cakes for about 5 mins on each side, until golden and crisp. Keep warm until ready to serve.
Heat a ridged griddle pan until hot, put the pancetta wrapped scallops in it and cook until the bacon is golden all over, rolling the scallops over with tongs to colour it evenly. Then lay the scallops flat and cook for 1 minute on each side.
Put the bubble and squeak on 4 serving plates, drizzle with Sriracha and arrange the scallops on top.