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Scallops with Bacon

Bacon, chorizo and pancetta are all excellent to serve with pan-fried scallops. It’s a common combination and if you love cooking or eating scallops, this is a great side to try!




Recipe Ingredients:

4 rashers rindless smoked streaky bacon, sliced
12 king scallops
1 tbsp chopped flat-leaf parsley
1 tablespoon lemon juice
Salt and freshly ground black pepper
1 handful rocket, to serve

Recipe Method:

Step 1: Heat a frying pan and add the bacon. Cook over a medium heat until the bacon is brown and frazzled. Lift onto a plate.

Step 2: Remove the roe from the scallops (the roe is the coral- or off-white-coloured stuff that you see attached to the muscle itself). Fry the scallops in the bacon fat for 1-2 minutes on each side or until golden brown. Do not put too many in the pan at once, as they will not brown. Lift onto a plate.

Step 3: Reduce the heat in the pan and fry the roes; these are likely to pop in the hot fat. They are cooked when they are firm.

Step 4: Return the scallop muscles and bacon to the pan, add the parsley and the lemon juice. Season, and serve with rocket leaves.


Fat :  36.01 gFibre : 0.5 g
Iron : 1.59 mgSugar : 0.82 g
Calcium : 53.82 mgSodium : 2071 mg
Potassium : 653.7 mgCalories: 500.83 kcal
Protein : 33.5 gVitamin A : 833.57 IU
Vitamin C : 13.86 gCarbohydrates : 8.37 g
Saturated Fat : 11.97 gCholesterol : 101.28 mg
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