- 24 scallops
This is the bi-valve shellfish with a flat, fanned bottom shell and domed fan shaped upper shell…
- 8 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 tbsp lemon juice
- 12 thin slices streaky bacon
- 2 tsp Dijon mustard
- 1 tsp clear honey
- 2 tsp chopped caper
Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…
- 4 tbsp chopped parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 1 head curly endive
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.
Cut each strip of bacon in half across and wrap around a scallop. Secure with cocktail sticks.
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.
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.