Scallops with clementine butter

Preparation

Zest, then segment the lemons. Zest both and extract 1 tbsp juice serve the clementines. Peel and grate the ginger. Finely dice the shallots. Soften the unsalted butter.

Method

1. 1 In a bowl, combine the unsalted butter, shallot, ginger, clementine zest and juice, lemon zest, flat-leaf parsley.
2. 2 Heat the grill to high and cook the bacon for 2-3 mins on each side, until crisp. Blot on kitchen paper; chop.
3. 3 Heat the butter in a frying pan. Once foaming, add the scallops. Season and cook for 2 mins on each side.
4. 4 Serve with the watercress and citrus fruits. Drizzle 1 tbsp pan juices over each plate and sprinkle over the bacon.