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!
PREP TIME 5 MINS
COOK TIME 15 MINS
|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|
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.
NUTRITIONAL INFORMATION (per recipe)
|Fat : 36.01 g||Fibre : 0.5 g|
|Iron : 1.59 mg||Sugar : 0.82 g|
|Calcium : 53.82 mg||Sodium : 2071 mg|
|Potassium : 653.7 mg||Calories: 500.83 kcal|
|Protein : 33.5 g||Vitamin A : 833.57 IU|
|Vitamin C : 13.86 g||Carbohydrates : 8.37 g|
|Saturated Fat : 11.97 g||Cholesterol : 101.28 mg|