Recipe: Scallop, Wild Garlic, Samphire and Bacon

Sustainable scallop starter seafood recipe from Gills Gills Gills

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

Method:

  1. Start by removing the scallop from the shell and gently rinse to wash away any debris
  2. Clean off the shell and dry so it is ready to serve
  3. Start by cooking off the bacon until crispy. Remove from the pan until ready to serve.
  4. Add the samphire and wild garlic and cook for one minute until slightly wilted, and once again set aside
  5. Sear the scallops for around one minute each side, until golden and caramelised
  6. 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.
  7. Divide the samphire and wild garlic between the four shells and then place each scallop on top.
  8. Sprinkle with the bacon before drizzling with the lemon butter.
  9. Serve and be the most popular host of all.

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