Scallop and Bacon Skewers


  • 6 scallops, cleaned and trimmed
  • 6 cap mushrooms, blanched
  • ½ teaspoon each freshly ground black pepper, ground cumin and coriander
  • 12 paper-thin rashers streaky bacon, rind removed


Make the sambal first, a few hours in advance, or the day before.

Season the scallops and mushrooms with the spice mixture before wrapping them in the bacon and threading onto two soaked wooden skewers. Put under a hot grill and cook for 4 to 5 minutes, less if you like your scallops translucent rather than opaque.

This is very good served with a relish made by squeezing all the water out of some grated cucumber, and mixing with a little chopped green chilli, plenty of fresh coriander, some lime juice and unrefined sugar, and a diced ripe avocado.