Bacon and scallops en brochette

Bacon and scallops en brochette

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
750g scallops
125ml white wine
1 tablespoon soy sauce
1 tablespoon olive oil
2 garlic cloves, finely chopped
1 lemon, finely zested
small handful parsley, chopped
250g bacon rashers, rind removed

Method

  1. Trim off any dark parts from scallops but retain coral. Cover scallops with a mixture of white wine, soy sauce and olive oil. Let them marinate for about 20 minutes, then drain. Mix garlic, lemon zest and parsley.
  2. Cut each bacon rasher into 4 and curl into rolls. Roll each scallop in the parsley mixture and thread scallops onto skewers alternately with bacon rolls. Grill, turning frequently, for about 8–10 minutes or until scallops are just cooked but not dry. Serve with rice – plain or saffron-flavoured.
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