Scallops wrapped in bacon with spring onions, roasted red pepper, and smoked garlic
In Dumfriesshire during half term, we walked 3 miles from our hotel on the coast to a little fishing village called Port Patrick where we had lunch in a pub called The Crown excelling in seafood. This recipe was inspired by that. The pub was as traditional as they all used to be, but with really good pub grub, in keeping with its beautiful surroundings.
1 pimento red pepper (the long slim ones)
2 bunches of spring onions (about 20)
4 large cloves of smoked garlic
12 rashers of thinly sliced streaky bacon
- Put the pepper in a hot oven of about 200ºC or so for 20 mins or until the skin comes away.
- In the mean time, chop the onions into small slices, and put them in a frying pan over a medium heat with a generous glug on olive oil.
- Wrap each scallop in bacon, so that it overlaps a little, but it is not thickly wrapped. Chop off the excess. You can always add this so pan to serve alongside.
- After about 4 minutes of frying, add finely chopped smoked garlic (if using standard garlic, use 2 cloves).
- Fry them together until very soft, adding a pinch of salt to taste.
- Remove the pepper from the oven and peel its skin away. Finely chop the pepper and add it to the spring onion garlic mixture. I left the seeds in, but this is up to you.
- Put the vegetable mixture into a warm dish and set aside, keeping warm.
- Fry the bacon wrapped scallops in a little more olive oil in the pan over a medium high heat. Lightly brown the bacon all over. Scallops do not take long to cook and so the reason you have thin bacon is so that it does not take much cooking, and the scallop should be perfectly cooked when it only lightly browned.
- Put a spoonful of the vegetable mixture on a serving plate, on top of which the scallop will be placed.
- Serve straight away. Yum scrum.