We came up with this dish after a visit to Brockley Market and noticing the huge scallops that Veasey and Sons had on sale for a pound each. A Gills Gal can’t resist such a bargain so we picked up some samphire too and got to work.
This was very much a moment of looking at what we had on offer and seeing what would go together. The outcome – a ridiculously tasty starter that brings together all of the best flavours.
Timings: 5 minutes
Ingredients (as a canape for 4):
- 4 scallops in the shell
- 2 smoked bacon rashers finely chopped
- 4 wild garlic leaves
- Small handful of samphire
- 1 lemon
- 50g butter
- Start by removing the scallop from the shell and gently rinse to wash away any debris
- Clean off the shell and dry so it is ready to serve
- Start by cooking off the bacon until crispy. Remove from the pan until ready to serve.
- Add the samphire and wild garlic and cook for one minute until slightly wilted, and once again set aside
- Sear the scallops for around one minute each side, until golden and caramelised
- Remove the scallops from the pan and add the butter and a squeeze of lemon. 30 seconds is enough, you just want the butter to get a slightly darker colour. You won’t need to add salt as the bacon and samphire are salty enough.
- Divide the samphire and wild garlic between the four shells and then place each scallop on top.
- Sprinkle with the bacon before drizzling with the lemon butter.
- Serve and be the most popular host of all.