I bought some fresh scallops and wanted to put together the classis scallops with crispy bacon lardons but my guests don’t eat meat so I was stuck. The only other item I had was a side of smoked salmon. I took the section of fish I call the “belly” that which run as the base from the front of the fish to the mid section. Its often very smokey and oily as it contains the most store energy for the fish. So I took this off the skin and slices it up like lardons.

Scallops: Slice them in half with a very sharp knife, do not pull away any of the membrane as this keeps it together. Pat them dry and season with salt and pepper.
In the pan: Heat the butter and add the salmon and tomatoes, when the butter begins to sizzle add the scallops seasoned side down. Then season the top. This should be done at a high heat, check the scallops and as they color turn em over and once they have reached a nice color on both sides they are done. I like to get a dark color along the edges and a golden brown on the top. This can take one min in total depnding on the heat

To serve: (Rectangular plate) slice some brie and place in the corner of the plate. Postion the scallops best color up in a neat pile and top with the smoked salmon lardons and some of the sauce, place the tomatoes around the dish.

Eat away quickly……yum yum yum… I found this a great way to use the bit at the bottom as I call it. Could use this similar for a carbonara…

Sally's Matured Wild Smoked Salmon