Scallops with Brussels sprouts, bacon and blood orange

If your scallops are in the shell, the meat and coral need to be removed. To open the scallops, place each scallop on a board with the flat side of the shell facing up. Insert the point of a knife between the top and bottom shells and slice across the underside of the top shell to cut through the internal muscle. Pull the top and bottom shells apart. Pull off the outer membrane of the scallop with your fingers, and remove the coral, keeping it intact. Dry the scallops and corals on kitchen paper. This can be done earlier in the day and the scallops and corals can be stored, covered, in the fridge.

Place a frying pan on a medium-high heat, add the diced streaky bacon and cook for about five minutes, tossing regularly, until it is golden and very crispy. Drain the fried bacon on kitchen paper then keep it warm on plate in a low oven, reserving the fat in the pan.
Place the pan back on a medium-high heat and allow it to get hot, then add the sliced Brussels sprouts. Season with sea salt and freshly ground black pepper and cook, tossing frequently, for about three minutes, or until the sprouts have coloured and slightly softened. You may need to add one tablespoon of water if the sprouts dry out too much. Transfer the Brussels sprouts to a bowl and keep them warm in the oven with the bacon.

Season the scallops, including the corals, with a little sea salt and freshly ground black pepper. Place a non-stick frying pan on a medium-high heat and add a small knob of butter. Put the scallops directly into the pan in a single layer. Cook them on one side for 1-2 minutes or until they are a light golden colour, before turning them over to cook the other side for the same length of time.

In a large bowl, mix together the warm Brussels sprouts with the fried bacon, the blood-orange segments and the reserved blood-orange juice, and the sherry vinegar or the lemon juice, whichever you're using. Taste for seasoning, adding more sea salt and freshly ground black pepper if necessary, and divide between plates. Add the cooked scallops and the corals and serve.