Scallops with Bacon and White Wine

Name: Scallops with Bacon and White Wine
Yield: Serves 4 As a First Course or 2 As a Main Course
Ingredients: freshly ground black pepper; 50 g/2 oz butter; 8 large scallops; 2 rashers of streaky green bacon, chopped; 2 shallots, chopped; 4 slices of toasted brioche, to serve; salt; 150 ml/¼ pint dry white wine; 2 tablespoons chopped parsley; 150 ml/¼ pint fish stock

Preparation info

Serves
4
As a First Course

Difficulty
Easy

Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

About

There is a natural affinity between scallops and bacon. The salt of one emphasises the sweetness of the other. As with all good combinations, finding the right balance is where the real secret lies. There’s just enough bacon here to lift the scallops without taking over.

Ingredients

8 large scallops
freshly ground black pepper
50 g/2 oz

Main course

Method

Slice the white part of each scallop into three thin discs, cut the coral into two or three pieces, and season with pepper only. Melt the butter in a pan and cook the shallots gently for 5 minutes. Add the bacon and cook for a further 3 minutes, until the shallots are tender. Add the stock, wine, and parsley and simmer until reduced by half. Check the seasoning, and add salt if necessary. Final