Bacon wrapped scallops with spicy mayo
... inspired by the ‘Scalloped Lace’ Series
We recommend pairing this dish with a chilled glass of 'The Olive Grove' by D'arenberg from this amazing online & Swansea based independent wine merchant!
4 scallops per skewer (1 or 2 skewers per person - we got ours from local fishmonger Saffron Fish Co.)
1 strip of streaky smoked bacon per scallop (we got ours from local butcher Burton & Sons, just a couple of mins away from our Saffron Walden store]
Samphire, a handful for 2 people
Lemon to serve
Spicy Mayo -
Full fat mayo
FYI. we’ll be releasing a vegan version of this recipe very soon!
For the spicy mayo, combine half a cup of full fat mayonnaise with 1 tablespoon of ground chili paste, the juice of a half a lemon and a tablespoon of chopped fresh coriander. Mix well and refrigerate for 1 to 2 hours
Wrap each scallop in a slice of bacon that has been trimmed to maintain a single wrap layer and secure with a cocktail stick (or straight on to the skewer if it can sit flat in your pan and baking tray)
Heat a griddle or frying pan on the hob with a dash of oil, add scallops to the hot pan until golden brown on each side, meanwhile pre-heat fan oven to 180 degrees
Transfer scallops to a baking tray for 3-5 minutes baking on each side, until the bacon is cooked but the scallops remain nice and squidgy
Lightly fry the samphire in a pan with butter, seasoning and lemon juice
Transfer the samphire to a plate, and serve the skewer on top. Use the pan to fry a wedge of lemon per plate, until brown on the outside