Name: Warm salad of scallops & bacon
Cook time: 8 min
Total time: 48 min
Yield: 8
Cuisine: French
Ingredients: 24 scallops; 8 tbsp olive oil; 4 tbsp lemon juice; 12 thin slices streaky bacon; 2 tsp Dijon mustard; 1 tsp clear honey; 2 tsp chopped caper; 4 tbsp chopped parsley; 1 head curly endive

Home
Recipes
Warm salad of scallops & bacon

Warm salad of scallops & bacon

Mary Cadogan

Save recipe

Serves 8

Easy

Prep: 40 mins

Cook: 6 mins - 8 mins

A star rating of 4.8 out of 5.5 ratingsRate

loading...

A hot grill is the key to success here - crisp bacon and a succulent scallop. A classic that everyone should try

Easily doubled

Easily halved

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Mussels steamed with cider & bacon

A star rating of 4.9 out of 5.27 ratings

Ingredients

Nutrition

Units:

MetricUS

24 scallops
8 tbsp olive oil
4 tbsp lemon juice
12 thin slices streaky bacon
2 tsp Dijon mustard
1 tsp clear honey
2 tsp chopped caper
4 tbsp chopped parsley
1 head curly endive

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal231
fat14g
saturates3g
carbs1g
sugars1g
fibre1g
protein26g
salt1.79g

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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.8 out of 5.5 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now