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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