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Delicious Anytime: Bacon-Wrapped Scallops

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Geoff Rigby, Level 6
Geoff Rigby
Wrapping scallops lovingly with bacon, and then serving them on a bed of greens with a beurre noisette makes for a dish that will have your guests feeling spoiled. After all, it contains bacon, and who doesn't love bacon? In this Grokker Premium video Executive Chef Geoff Rigby shares this simple and easy dish just bursting with flavor that can be prepared in minutes.

Cooking Recipe

Serves: 4

12 fresh shelled scallops
12 streaky bacon rashers
2 bunches arugula/rocket salad
1 bunch chervil or dill
Vegetable oil
A little less then 1 cup (200g) of butter
2 lemons

1. Firstly clean the scallops by removing the orange coral segment and the muscle. Heat your pan really hot. Next wrap the scallop in a bacon rasher ensuring to trap the chervil or dill within the wrap.

3. Season with pepper and a little salt being aware that the bacon will be salty to begin with so go sparingly. Pour some vegetable oil and place in the hot pan for a couple of minutes each side. Remove and place on top of abed of rocket leaves.

4. Wipe out the pan with some kitchen towel then place back on the heat. Add a fresh knob of butter to the pan, heat until the butter turns nutty brown then squeeze in the lemon.

5. Cover the dish with lemon nut butter and serve immediately.

Bacon-Wrapped Scallops


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