A hint of exotic lime, chilli and soy really enhances these Patagonian scallops. You can use any size really, but the baby ones are so cute, and pack a bit more flavour! This dish is perfect as a light starter, or even a main meal.
Top tip: Really good scallops should not taste fishy, and overdone scallops will be chewy. Be vigilant when frying them! Mine have a lovely dark glow from the soy sauce.
Baby Patagonian Scallops – 200g
Red Chilli – 1/2
Lime Juice – 1/2 lime
Soy Sauce – 2 tsp
Garlic – 1 clove
Olive Oil – 2 tbsp
Coriander – 1/2 handful
Streaky Bacon – 2 rashers
Watercress – 4 handfuls
1. Start by making your marinade. Deseed and finely chop the chilli. Add these to a bowl with the soy sauce and lime juice and stir throughly.
2. Drop the scallops into the marinade and leave the flavours to infuse for 30 minutes.
3. Roughly cut up the bacon. Drain the scallops from the marinade once infused.
4. Heat two separate frying pans with a teaspoon of oil in each, and fry the bacon in one and pan-fry the scallops in the other. You should fry the bacon and scallops for 5 minutes at a maximum. Turn the scallops over occasionally to lightly sear on each side, and just at the end throw in some finely chopped coriander.
5. On your serving plates make a bed of watercress before scattering over the bacon and scallops. Drizzle a little of the juices over the top.
Serve immediately with a warm Sage & Parmesan Bread Roll and a dollop of homemade mayonnaise.