Serves: 4
INGREDIENTS
12 fresh scallops
6 slices streaky bacon
3 cobs of sweetcorn
olive oil
sea salt and freshly ground pepper
toothpicks
Dressing
1 teaspoon mild curry powder
3 tablespoons olive oil
1 clove garlic, crushed
1 teaspoon wholegrain mustard
1 tablespoon white wine vinegar
sea salt and freshly ground pepper
2 tablespoons chopped basil
METHOD
Season the scallops with salt and pepper. Cut the bacon into two shorter strips and ‘stretch’ each piece with the back of a large knife. This helps stop the bacon from shrinking during cooking. Wrap each scallop in a piece of bacon and secure with half a toothpick.
Cook the corn in boiling salted water for 2 minutes then drain and refresh under cold water. Dry with kitchen towels.
Dressing: Whisk all the ingredients except the basil in a bowl and season. Add the basil just before serving.
To cook: Lightly oil a grill plate and preheat. Cook the scallops and corn for 3-4 minutes. Cooking time for the scallops will depend on their size. Remove the toothpicks from the scallops.
Slice the kernels off the sweetcorn and combine in a bowl with the dressing and basil.
To serve: Spoon the salad into large scallop shells or small bowls and top with 3 scallops.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.