Alex's First Scallop Wallop

After the previous night's little issue with whitebait, I gave mister a choice of either Dover sole or scallops as his next fish dinner, and the very wise man chose scallops! Hooray, I thought! Until I realised that the one slice of bacon I did have left in my fridge was definitely past it's best.

Now, I like to think I'm quite good at making meals out of whatever I happen to have, but what's a scallop without some bacon to hug it and make it better? So this is what I came up with. And jolly lovely it was. Even Alex enjoyed his new meaty fish thing with no head or eyes to stare him down each bite he took, even eating all his roe! Good boy. Sit. Stay.

Griddled Scallops & Veg with Rice

Serves 2

4 - 6 scallops, (Dungeness Fish)

6 asparagus spears (Kent Veg Box)

4 cherry tomatoes (Kent Veg Box)

2 handfuls of greens (Kent Veg Box)

1/2 onion (Kent Veg Box)

4 cloves of garlic, slightly smashed (market)

enough rice for 2

1 tsp dried thyme

1 tsp dried chilli

salt & pepper

olive oil

butter

1. Pop the rice on to steam/ boil or however you like to prepare it and put some olive oil and butter in a griddle pan and heat to a moderate temperature.
2. Tip the pan so the oil goes to one edge and cook the garlic cloves in it to flavour the fat, once lightly browned, redistribute the fat in the pan and add the onion, thyme and chilli flakes.
3. Griddle the tomatoes, asparagus, scallops and greens in the same flavoured oil, until vibrant in colour, or cooked to taste.
4. Serve in the very attractive way I have above, and take a really poor, shiny picture that looks like you fell at it.
5. Demolish. In seconds.