Scallops and bacon.

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  • 12 – 16 scallops, depending upon size.
  • 4 rashers streaky bacon, unsmoked.  Chopped into bits.
  • 50g/2 fl oz olive oil
  • 2 shallots, finely diced
  • 7fl oz/200ml white wine/dry vermouth
  • Black pepper
  • Salt
  • fresh parsley, chopped
  • 4 medium sized courgettes, either spiralised or grated.

Serves 4.

  1. Slice the scallops into 2 or 3 discs, depending upon their size.  Cut the coral up into 2 or 3 if there is any.
  2. Warm the olive oil in a pan, then gently cook the shallots for 5 mins.
  3. Add the bacon and fry for a further 3 mins, until shallots cooked and bacon just colouring.
  4. Whilst this is going on, put the courgettes into a pan, add a splash of water and a tightly fitting lid.  Steam until lightly cooked – only a few minutes – then drain off any excess water.  Add a splash of olive oil, a sprinkle of salt and some pepper.  Stir well, clamp the lid back on and leave over a very low heat whilst the rest of the meal is cooked.
  5. Add the wine, and simmer until reduced by half.
  6. Add the parsley and pepper. Salt if necessary.
  7. Finally, add the scallops and cook briefly until they turn opaque.
  8. Serve up, serving courgettes and scallops separately.

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