Scallop, Bacon & Egg Salad

This salad combines fresh ingredients from our weekly trip to the markets - red banana chilli, green capsicum, free range soft boiled eggs, avocado, winter season's sugar snap peas, radish and some scallops from the seafood van. Topped with gluten free bacon crumble and tossed with whole egg mayo this delicious salad works in winter and in summer.

Ingredients

• 1/2 red banana chilli
• 1/2 green capsicum
• 4 x soft boiled eggs (about 6 minutes boiling) chopped in quarters
• 1/4 red onion, chopped
• 2 or 3 radish, finely sliced
• Handful of sugar snap or snow peas
• 250 grams scallops (serves 2)
• 2 tablespoons whole egg mayo
• 1 x small avocado, diced
• 1 cup of bacon crumble

Method

• Finely slice or dice all ingredients as listed above and toss in a large bowl with mayo
• Sit scallops on several layers of paper towell for an hour or so until they are dry
• Cook scallops for around 1 minute in a HOT pan
• Serve salad with scallops on top or side, then sprinkle with bacon crumble and serve with basil or coriander