Apple and Filo Tart with Scallops and Bacon Salad

Ingredients

Contains: milk, wheat, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 Bramley apple
• 2 tsp water
• 1 tsp fresh thyme
• 15g/½oz butter
• salt and freshly ground black pepper
• 8 sheets filo pastry
• 50g/2oz butter
• 12 large hand-dived scallops
• 1 tsp olive oil
• 8 thick slices smoked streaky bacon
• 2 tsp Dijon mustard
• 1 tbsp white wine vinegar
• 3 tbsp extra virgin olive oil
• salt and freshly ground black pepper
• 75g/3oz watercress
• 40g/1½oz baby spinach
• 40g/1½oz baby beet leaves
• 20g/¾oz red amaranth
• 20g/¾oz baby coriander cress

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 400°F (200°C). Peel, core and thinly slice the Bramley apple. Melt the 15g/½oz butter in a small pan, add the apple, thyme, 2 tsp water, salt and pepper, and cook gently for 8 minutes until just softened. Cool.

2. Melt the 50g/2oz butter. Lay the filo sheets on a baking sheet, brushing each sheet with melted butter and stacking them. Fold the edges in to form a rough round or rectangle.

3. Spread the cooled apple mixture over the centre of the filo, leaving the folded border. Bake for 20 to 25 minutes until the pastry is golden and crisp.

4. Meanwhile, fry the smoked streaky bacon in a dry frying pan over medium heat for 8 to 10 minutes, turning, until crisp. Drain on paper towel, then cut into short pieces.

5. Pat the scallops dry and season with salt and pepper. Heat the 1 tsp olive oil in a frying pan over high heat and sear the scallops for 1 to 2 minutes per side until golden and opaque, reaching 145°F (63°C) in the centre.

6. Whisk the Dijon mustard, white wine vinegar and 3 tbsp extra virgin olive oil together. Season with salt and pepper.

7. Toss the watercress, baby spinach, baby beet leaves, red amaranth and baby coriander cress with most of the dressing. Divide among four plates and scatter the bacon over the top.

8. Cut the tart into four portions. Serve warm alongside the scallops and the dressed salad, drizzling the remaining dressing over the scallops.