Zest, then segment the lemons. Zest both and extract 1 tbsp juice serve the clementines. Peel and grate the ginger. Finely dice the shallots. Soften the unsalted butter.
- 1 In a bowl, combine the unsalted butter, shallot, ginger, clementine zest and juice, lemon zest, flat-leaf parsley.
- 2 Heat the grill to high and cook the bacon for 2-3 mins on each side, until crisp. Blot on kitchen paper; chop.
- 3 Heat the butter in a frying pan. Once foaming, add the scallops. Season and cook for 2 mins on each side.
- 4 Serve with the watercress and citrus fruits. Drizzle 1 tbsp pan juices over each plate and sprinkle over the bacon.
Didn’t cook golden brown like the photo. Nice tasting recipe.
- Average per serving
- Calories 336.0kCal