From our pantry to yours: Bacon wrapped scallops with spicy mayo

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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!


 Skewers -

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]

Olive oil

Samphire, a handful for 2 people

Lemon to serve

Spicy Mayo - 

Full fat mayo  

Chili paste


Fresh coriander

FYI. we’ll be releasing a vegan version of this recipe very soon!

Step 1

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

Step 2

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)

Step 3

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

Step 4

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

Step 5

Lightly fry the samphire in a pan with butter, seasoning and lemon juice

Finally ... 

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

SHOP the ‘Scalloped Lace’ series

fish recipe grilled scallops healthy recipe recipe scallop recipe scallops

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