Scallop pops
Scallops and bacon are such a classic flavour pairing, sometimes they need nothing else. As a starter or canapé, Josh Eggleton's scallop lollipops are the ideal showcase for the delicious flavours of plump, fresh scallops and good quality smoky bacon.
First published in 2015
Ingredients
Metric
Imperial
- 20 scallops
- 10 slices of smoked dry-cured bacon, cut to the length of the scallop's circumference
- 25g of unsalted butter
- vegetable oil
- sea salt
- black pepper
SAVE RECIPE
Equipment
- Cocktail sticks
- Skewers
Method
1
Wash the scallops and dry well with a cloth
- 20 scallops
2
Lay the thinly sliced bacon on a chopping board and turn the scallop on its side. Roll and wrap the bacon carefully around the scallop and pin through the centre, horizontally, with a cocktail stick to hold the bacon in place. Repeat for each scallop
- 20 slices of smoked dry-cured bacon
3
Heat a frying pan with a small amount of vegetable oil, season the scallops well. Once the pan is hot, sear the scallops on the bacon covered sides. The scallops will take longer to cook as they are insulated by the bacon, which also needs to cook
- vegetable oil
- sea salt
- black pepper
4
Once the bacon is cooked, flip the scallops onto one of their exposed sides for 30 seconds. Flip to cook on the other exposed side and add the butter
- 25g of unsalted butter
5
Baste the scallops in the butter until cooked. This should take no longer than 4-5 minutes - scallops are cooked when you prod them and receive a little resistance, if they are still soft - continue to cook
6
Once cooked, drain on parchment paper. Remove the cocktail stick, hold the bacon in place and insert the skewer through the scallop. Repeat for each scallop pop. Season and serve immediately
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