- 1 Bramley apple, peeled, core removed, diced
- 2 tsp water
- 1 tsp fresh thyme leaves
- 15g/½oz butter
- salt and freshly ground black pepper
- 8 sheets filo pastry, cut into 8 x 17cm/6½in circles
- 50g/2oz butter, melted
- 12 large hand-dived scallops, cleaned, roes removed
- 1 tsp olive oil
- 8 thick slices smoked streaky bacon, boiled for 1 minute, cut into small pieces
- 2 tsp Dijon mustard
- 1 tbsp white wine vinegar
- 3 tbsp extra virgin olive oil
- salt and freshly ground black pepper
- 75g/3oz watercress, leaves only
- 40g/1½oz baby spinach leaves
- 40g/1½oz baby beet leaves
- 20g/¾oz red amaranth leaves
- 20g/¾oz baby coriander cress
- Preheat the oven to 220C/425F/Gas 7.
- For the apple and filo tart, place the apples, water and thyme leaves into a lidded saucepan, cover the pan with the lid and heat over a medium heat for 3-4 minutes, or until the apples have broken down into a purée. Stir in the butter and season, to taste, with salt and freshly ground black pepper.
- Place four of the filo pastry circles onto a baking tray. Brush each circle with some melted butter and place another filo pastry circle on top.
- Brush the uppermost with a little more butter and spoon the apple purée on top, ensuring all of the pastry is covered.
- Transfer to the oven and cook for 5-6 minutes, or until crisp and golden-brown.
- Meanwhile, brush the scallops with the olive oil and season, to taste, with salt.
- Heat a frying pan until hot. Add the scallops and fry on each side, for 45 seconds on each side, or until golden-brown on each side and cooked through. (NB: Do not move the scallops during cooking.) Remove the scallops from the pan and set aside to rest.
- For the bacon salad, heat a frying pan over a high heat until hot, add the bacon pieces and fry for 2-3 minutes, or until golden-brown and crisp.
- Whisk the mustard, vinegar and olive oil together in a bowl and season, to taste with a little salt and black pepper.
- Mix the salad leaves and fried bacon together in a bowl, then drizzle over the salad dressing and mix together until well combined.
- To serve, place an apple and filo tart onto each of four serving plates. Place three scallops onto each tart and top with a handful of bacon salad.