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!
SERVES 4
PREP TIME 5 MINS
COOK TIME 15 MINS
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.
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 |