Seared Scallops with Crispy Bacon and Baby Spinach

Preparation info
    • Difficulty


Appears in

By AA Gill and Mark Hix

Published 1997

  • About

Buy good quality fresh scallops, removed from the shell and cleaned. Make sure that they have not been soaked in water or previously frozen.


  • 1 kg good quality large scallop meat
  • 250 g thinly sliced pancetta or smoked streaky bacon, rind removed


If the fishmonger has not already done so, remove from the scallops the little white muscle attached to the nut of meat with your fingers or with a sharp knife, and briefly wash and dry them on kitchen paper. Grill the bacon until it is crisp. Meanwhile lightly rub a frying pan with olive oil and heat it until it begins to smoke. Season the scallops and fry them for a minute or so until they ar