Prep time 30 minutes
8-10 mint leaves, chopped
1 small head frisee (Endive)
100g pancetta lardons
3 Tbsp Extra Virgin Olive Oil
1 Tbsp apple cider vinegar
Salt & pepper
Fry lardons in a little oil over medium heat until nice and crispy, then set aside.
Put fat from pancetta, olive oil and vinegar in a jar. Close and shake. Set aside.
Discard the tough outer green leaves. Cut the tender, young leaves into bite size pieces.
Cook the courgettes in a saucepan with the butter and just enough water to cover. Cook until the water is reduced enough and forms a sauce with the butter. Add mint and pulse in a blender, keep warm.
Heat a thick-bottomed frying pan (large), when really hot, add a little oil and fry scallops for 2 – 3 minutes on either side.
Toss salad with dressing and pancetta and place in the middle of plate. Place ½ courgette mix on each plate (8 dollops on each) in a circle around the salad and place a scallop on each dollop.