Catherine Brown

Scallops an’ Bacon

Preparation info
  • Yield:

    4

    • Difficulty

      Easy

Appears in
Classic Scots Cookery
Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

This was a favourite fisherman’s breakfast-at-sea with scrambled eggs and toast.

Ingredients

  • 250 g (4 oz) Ayrshire bacon or other unsmoked bacon
  • 25 g (

Method

Cooking the Scallops and Bacon

Heat a frying pan and chop the bacon roughly. Fry gently in the dry pan till lightly browned and crisp. Remove and keep warm. Add butter to bacon fat and heat through. Add the scallops and toss in the pan, turning frequently till cooked. They should only take about a minute and should not be overcooked. Remove and keep warm.