I know that wild garlic is not in season now, but I happen to have quite a lot of it in the freezer, so I can use it for special occasions. I totally adore the flavour!
Scallops with bacon and wild garlic mayonnaise, serves 2
1 batch wild garlic mayonnaise
3 slices streaky bacon
6 large fresh scallops
mixed baby leaf salad
extra virgin olive oil or coldpressed rapeseed oil
Make the mayonnaise. Cut the bacon into smaller pieces and fry until crispy. Drain on kitchen towel. Dress the salad with oil and salt. Cut off the muscles on the scallops (the tough white part) and fry in butter on high heat until just cooked through. Season. Plate and serve straight away.