Salmon chops & scallops with tomato and mint salad

Name: Salmon chops & scallops with tomato and mint salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 12 Scallops (fresh or frozen); 4 Salmon chops (approx. 200 g each); 5-6 Tbsp Lemon juice; 4 TABLESPOONS mayonnaise; 150 g Whole milk yoghurt; 2 Garlic cloves; 7-10 Tbsp salt and pepper; 7-10 Tbsp sugar, sea salt; 600 g Vine tomatoes; 3 Spring onions; 5-6 Stem(s) Mint; 3-4 Tbsp Oil; 6 discs Bacon (breakfast bacon); 7-10 Tbsp Aluminium grill tray

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

12 Scallops (fresh or frozen)
4 Salmon chops (approx. 200 g each)
5-6 Tbsp Lemon juice
4 TABLESPOONS mayonnaise
150 g Whole milk yoghurt
2 Garlic cloves
7-10 Tbsp salt and pepper
7-10 Tbsp sugar, sea salt
600 g Vine tomatoes
3 Spring onions
5-6 Stem(s) Mint
3-4 Tbsp Oil
6 discs Bacon (breakfast bacon)
7-10 Tbsp Aluminium grill tray

Directions

1
Defrost scallops if necessary. Rinse salmon, dab dry and sprinkle with 2-3 tbsp. lemon juice.
2
For the aioli, stir mayonnaise and yoghurt until smooth. Peel garlic, chop very finely and stir in. Season to taste with salt and pepper.
3
Wash and dice the tomatoes. Clean and wash spring onions and cut into rings. Wash mint and shake dry. Pluck the leaves and chop them roughly. Mix 3 tablespoons lemon juice, salt, pepper and 1 pinch of sugar.
4
Fold down 2 tbsp. oil. Mix with the prepared salad ingredients and chill.
5
Dab the salmon chops dry and spread a thin layer of 1-2 tbsp. oil. Season with salt and pepper. Grill the salmon chops on a hot grill while turning for 12-15 minutes.
6
Cut the bacon in half across. Rinse scallops, dab dry and season with pepper. Wrap 1/2 slice of bacon around each shell. Grill the scallops in a grill tray, turning them over, for about 5 minutes.
7
Dress everything.