Grilled Scallop and Bacon Skewers

• 12 rashers smoked streaky bacon, derinded
• 12 scallops, cleaned
• 1 oz / 30

Cut each bacon rasher in half, and blanch in boiling water for about 2 minutes. Drain and dry on kitchen paper. Separate each scallop from its roe, and remove the black thread from around the scallop and the pad of white muscle. Roll the scallops and roes in melted butter, and then in the breadcrumbs, pressing them well in. Roll up the bacon rashers. Thread the bacon rolls, scallops, mushrooms