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How To Make Scallops With Bacon And Garlic Butter

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How To Make Scallops With Bacon And Garlic Butter
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Scallops With Bacon And Garlic Butter recipe. This tempting appetiser mixes the smoked flavour of bacon with the juicy tenderness of scallops. They add the perfect air of sophistication to any dinner party. Enlarge Scallops With Bacon And Garlic Butter recipe. This tempting appetiser mixes the smoked flavour of bacon with the juicy tenderness of scallops. They add the perfect air of sophistication to any dinner party.
Serves:
1 to 2
Preparation Time:
10 minutes
Cooking Time:
10 minutes
Total Time:
20 minutes

Step 1: You will need:

  • 4 scallops
  • 4 bacon rashers
  • 1 shallot, chopped
  • 2 garlic cloves, chopped
  • 2 tbsp parsley, chopped
  • 1 tbsp lemon juice
  • 40 g butter
  • salt and pepper
  • toothpicks
  • 1 frying pan
  • tongs
  • 1 tray

Step 2: Prepare the scallops

Wrap the scallops with a rasher of bacon and secure each one with a toothpick.

Step 3: Cook the scallops

Place the frying pan over a medium heat, allow it to warm through and add a little butter. Place the scallops in the pan, season with a little salt and pepper and brown them on both sides for about a minute. Turn them on their sides to crisp up the bacon. Do not overcook them or they will turn out tough and rubbery! Remove them and place them onto a tray.

Step 4: Make the garlic butter

Add the rest of the butter, along with the shallots and garlic and stir them in. Let it cook for about a minute. Add the lemon juice, parsley and season with salt and pepper. Mix well and remove the pan from the heat.

Step 5: Serve

Carefully remove the toothpicks and place the scallops onto a serving plate. Dress each one by spooning the garlic butter over. Serve them as an irresistible appetiser at your next dinner party.
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Tips & Comments
  2. Anonymous

    Do a deconstructed version by chopping bacon, once bacon is almost done add rest of ingredients. Once sauce is ready saute scallops and add topping. if you note the white liqour on the plate holding the scallops was the juices that leached out. Not good. Try it this way you will be much happier

  3. Anonymous

    I think the recipie worked perfectly, and they tasted great! However i did cook the bacon on its own lightly first.

  4. Anonymous

    I dumped the bacon fat after frying the scallops and used new bacon and butter to make the sauce, it came out looking beautifully and tasted good too!

  5. Anonymous

    I agree with jen and again for me presentation could be improved. I woud go for cooking them on their sides to crisp the bacon first. For this recipe you need good sized scallops otherwise they will overcook.

  6. jennapillar

    Isn't it redundant and unnecessary to cook something that's bacon-wrapped in butter? I'm no chef so this may actually be the correct way, but anyone have any thoughts on this?