A hot grill is the key to success here – crisp bacon and a succulent scallop. A classic that everyone should try
Ingredients
- 24 scallops
- 8 tbsp olive oil
- 4 tbsp lemon juice
- 12 thin slices streaky bacon
- 2 tsp Dijon mustard
- 1 tsp clear honey
- 2 tsp chopped caper
- 4 tbsp chopped parsley
- 1 head curly endive
Method
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Wash and dry the scallops and put them in a bowl. Mix 2 tbsp of the olive oil and 2 tbsp of the lemon juice in a bowl with a little salt and pepper, then pour over the scallops. Leave for 15 mins, until the scallops have turned white.
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Cut each strip of bacon in half across and wrap around a scallop. Secure with cocktail sticks.
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Whisk together the remaining 2 tbsp lemon juice with the mustard, honey, salt and pepper. Whisk in the remaining 6 tbsp olive oil until the dressing is thick, then stir in the capers and parsley. Divide the curly endive between 8 serving plates.
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Preheat a grill to hot. Lay the scallops in one layer over a lined grill pan. Grill the scallops for 3-4 mins each side, until the bacon is crisp and golden. Put three scallops on each plate and spoon over the dressing.