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Bacon & Scallop Brochettes    HT  HD    25mins plus marinating


Serves 4     Hot   Pork  Seafood  Shellfish    Hors d'oeuvre Appetizer   Starter    Dairy Gluten Wheat free   Eggless



16 Fresh Scallops

2 tbsp Oil

2 tbsp Lemon Juice

˝ teasp Dill Seeds

Salt and Pepper

8 Rashers of Rindless Streaky Bacon

Lemon to Garnish




1. Wash and dry the scallops and place in a bowl with the lemon juice, dill seeds, salt and pepper. Leave to marinate for 30 minutes, stirring from time to time.


2. Preheat the grill. Remove the scallops and reserve the marinade.  Cut the bacon rashers in half and roll 8 of the scallops in a piece of bacon. 


3. Spear alternative plain and bacon-wrapped scallops onto 4 skewers (2 plain, 2 bacon-wrapped per skewer).


4. Brush with the reserved marinade and grill for 10 minutes, turning occasionally. Serve hot.




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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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