Scallops and Bacon on Grilled Corn and Basil Salad

, from Issue #39. September, 2015
Photography by Aaron McLean.
Scallops and Bacon on Grilled Corn and Basil Salad

Serves: 4


12 fresh scallops
6 slices streaky bacon
3 cobs of sweetcorn
olive oil
sea salt and freshly ground pepper


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


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.