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.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.