Scallops with Saffron Vinaigrette on potato mash

A fantastic entree that will leave you begging for more. It goes surprisingly well with a plump Riesling.

Ingredients

Vinaigrette
25ml white wine vinegar
25ml cider vinegar
50ml rice wine vinegar
1 teaspoon saffron threads
50 mls olive oil
50 mls bran oil

Scallops
1 tablespoon butter
1-2 rashers of streaky bacon, cut into 1/2 cm dice

For the Vinaigrette: To a small saucepan, add the vinegars and the saffron. Heat so that the vinegar reduces by half. When reduced by half, remove from the heat and allow to cool.

When cooled, transfer to a bowl and whisk in the oil. Transfer to a squeezy bottle and store on the fridge until needed.

For the scallops: Rend the bacon in the butter until brown and crispy over a medium. Remove the bacon and drain on paper towels. To the butter fat mix, turn up the heat and when hot add the scallops. Fry on one side for 1 1/2 minutes, then remove the pan from the heat and turn over the scallops for 30 seconds.

Serve on potatoes mashed with celery seeds and the Vinaigrette squeezed over.