Scallops With Bacon And Water Chestnuts

1. 1

   Wrap each piece of bacon around a scallop half and water chestnut half, and skewer them, allowing 4 bacon-wrapped portions per stick.

2. 2

   Preheat the broiler. Broil the scallops for 3-4 minutes, turning over once.

3. 3

   Meanwhile, make the saffron butter. In a small, heavy-based frying pan heat together the butter, lemon, vinegar, saffron and white wine. Mix in the anchovy essence and season with salt and freshly ground pepper.

4. 4

   Divide the salad leaves among 4 serving plates and top each plate with a freshly cooked skewer of scallops. Drizzle the saffron butter over the scallops, sprinkle with chives and serve at once.

* Per serving · 4 servings · Values may vary.