Bacon-Wrapped Scallops Recipe
Crisp, salty bacon and succulent scallops – a winning combination if ever there was one! Serves 2 as an appetiser.
LOW FOOD MILES
Our Scallop boat, the Emily J, is based in nearby Exmouth - we take the pick of the catch, so we always have the best scallops on sale. These King Scallops are supplied ready-shucked from their shells for your convenience.
Ingredients
Greendale Streaky Bacon Slices (you will need half a slice per Scallop)
150g Greendale Scallop Meat (these are ready-shucked King Scallops)
1 Lemon, half juiced, the other half cut into wedges for serving
*You will also need cocktail sticks, to secure; if wooden, soak them in water before using*
Serving suggestion:
Black pudding
Cauliflower Puree
Method
Preheat the oven to 180°C (Gas Mark 4). Cut the bacon slices into half-lengths, then wrap one piece of bacon around the outside of each scallop. Push a cocktail stick through each scallop to secure the bacon, then place the scallops on a baking tray and drizzle the lemon juice over them. Put them in the hot oven and cook for 15-20 minutes, or until the bacon has crisped up nicely, then serve with the lemon wedges.
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