We had this as a starter to the spaghetti vongole, and I’ve just realised I should have posted this first but hey ho never mind. The scallops were also from the same Stevenson fishmonger stall and were so plump and sweet. Take me back to Cornwall! The other less photogenic pieces and the coral were kept aside and gobbled up sharpish. Feel free to multiply the ratios if serving more.
Seared Scallops with Bacon
Serves 2 as a starter
1 piece unsmoked bacon
6 pieces of scallops, coral separated
1 tbsp sunflower oil
1/2 tbsp butter
Salt and pepper to taste
Squeeze of lemon juice
- Heat the oven to 200 degrees Celsius. Place the bacon on a piece of aluminium foil and roast in the oven until brown and crisp, this should take 15-20 minutes depending on how thick the slice is. Keep an eye on it as it can burn easily towards the end. Remove and drain on a a kitchen towel then crumble it down into lovely little shards of salty goodness.
- Season the scallops with salt and pepper. Heat a pan to medium high heat and add the oil and butter. When the oil is hot and smoking, place the scallops in and sear on each side for 1 to 1 1/2 minutes until golden brown. They should still be translucent in the centre.
- Squeeze some lemon juice over and serve on a plate topped with the crumbled bacon.
(The scallop coral can be cooked separately and should only take a few seconds on each side.)