Devilled scallops with bacon

Posted on: 29 July 2013 by 50connect editorial

Scallops are great at great summer food, ideal for alfresco eating on warm evenings. Here are a couple of quick recipes that really make this seafood sing.

Devilled scallops with bacon

Devilling is a good old fashioned technique.  Here scallops are devilled with smoked paprika and sweetened with prune chutney, then wrapped in bacon. Normal paprika is fine if smoked is unavailable.

Begin by making the prune chutney.

Prune Chutney

 

Ingredients

  • 1 tbsp peanut or vegetable oil
  • 1 small onion finely chopped
  • 250g of Sunsweet prunes, chopped
  • 1 tbsp of freshly grated root ginger
  • 2 cloves of garlic crushed
  • 1 small bay leaf
  • 75g soft brown sugar
  • 100ml of cider
  • 1/2 tsp of ground allspice
  • Salt and freshly ground black pepper
 

Method

 

1) Heat the oil in a pan over a low heat, add the onion, little salt and pepper, add allspice and cook stirring occasionally until soft, about 10 minutes. 

2) Add the prunes, ginger, garlic and bay leaf and cook gently until the prunes are soft for about 10-12 minutes.

3) Add the sugar and vinegar and cook together until the chutney is the consistency of a chunky apple sauce.  Season with salt and pepper as necessary.  Serve warm or leave to cool.  The chutney will keep in the fridge for several weeks.

 

Devilled Scallops With Bacon & Prunes, & Mustard Mayo

 

Ingredients

  • 8 large fresh sea scallops, cleaned
  • 1 tsp smoked paprika
  • 8 slices of back bacon
  • 2 tbsp of prepared prune chutney
  • Juice of half a lemon
  • Salt and freshly ground black pepper
  • Little olive oil
  • Lemon wedges to serve

 

Mustard Mayo

  • 100ml of good quality mayonnaise
  • 1 tbsp Dijon mustard
 

Method

1) Dust the scallops well with the smoked paprika and a little salt

2) Wrap each scallop with a little chutney in a slice of bacon, then secure with the toothpick or cocktail stick.

3) Heat a ridged grill pan.  When hot brush the scallops with olive oil and grill for 1-2 minutes on each side until they are just cooked.  Squeeze over the lemon juice.

4) Dress the scallops on a serving dish, garnish a little dressed fresh green salad, and serve with mustard mayonnaise, made simply by mixing the two ingredients together.  Garnish with lemon wedges and serve.

 

More 50connect seafood recipes you may enjoy

Moules a la creme

Bulots mayonnaise

 

If you liked this recipe, you'll find plenty more on our food & drink channel. Or, if you have recipes to share, visit 50connect forums

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