Scallops with Cointreau on a Skewer

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's Food

By Keith Floyd

Published 1981

  • About


  • 16 large scallops
  • 16 thin rashers streaky bacon - with the rind off
  • 1 or 2 teaspoons


Turn on the grill to maximum heat.

Wrap each scallop in bacon and thread onto skewers. Place the four skewers on a tray and season with lemon juice, butter, salt, pepper and oregano.

Put under the grill and as the bacon cooks, turn the skewers round. When the bacon is cooked so too will be the scallops.

Remove your tray with the scallops to a low heat on the stove. Pour