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Ingredients

Method

  • STEP 1

    Wash and dry the scallops and put them in a bowl. Mix 2 tbsp of the olive oil and 2 tbsp of the lemon juice in a bowl with a little salt and pepper, then pour over the scallops. Leave for 15 mins, until the scallops have turned white.

  • STEP 2

    Cut each strip of bacon in half across and wrap around a scallop. Secure with cocktail sticks.

  • STEP 3

    Whisk together the remaining 2 tbsp lemon juice with the mustard, honey, salt and pepper. Whisk in the remaining 6 tbsp olive oil until the dressing is thick, then stir in the capers and parsley. Divide the curly endive between 8 serving plates.

  • STEP 4

    Preheat a grill to hot. Lay the scallops in one layer over a lined grill pan. Grill the scallops for 3-4 mins each side, until the bacon is crisp and golden. Put three scallops on each plate and spoon over the dressing.

Recipe from Good Food magazine, January 2008

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A star rating of 4.8 out of 5.4 ratings
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