scallop, bacon and pine nut pan-fry
How to make scallop, bacon and pine nut pan-fry recipe
Serves 4
Total cooking time 10 minutes
Ingredients:
25 g (1 oz) butter
300 g (10 oz) smoked streaky bacon, cut into pieces
350 g (11½ oz) scallops, halved widthways if large
4 tablespoons pine nuts
8 tablespoons chopped parsley
finely grated rind of 1 lemon
crusty bread, to serve
Method:
Heat the butter in a large frying pan, add the bacon and cook over a high heat for 3 minutes until golden.
Add the scallops and pine nuts and cook for 3–4 minutes until the scallops are cooked through and the pine nuts are golden. Stir in the parsley and lemon rind. Divide the mixture between 4 dishes, spoon over any juices and serve with plenty of crusty bread.
For griddled scallops in bacon, place 16 large scallops, 2 tablespoons chopped parsley and the finely grated rind of 1 lemon in a bowl and toss well to coat. Wrap 1 streaky bacon rasher around each scallop, then secure with cocktail sticks.
Heat 25 g (1 oz) butter in a griddle pan, add the scallops and cook over a high heat for 2 minutes on each side until golden and cooked through. Serve with salad and crusty bread. Total cooking time 20 minutes.
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| scallop, bacon and pine nut pan-fry |
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