If you can, try to use scallops that haven't been frozen, otherwise they may leak too much water and end up poached rather than fried.
- 3 rashers of streaky bacon (100g/3.5oz, cut into 2cm (3/4in) dice)
- 100 g brussels sprouts (outer leaves discarded, sliced about 5mm (1/4in) thick)
- sea salt and ground black pepper
- 4 prepared scallops (including the corals)
- 15 g butter
- 1 large orange (peeled, segmented and juice reserved)
- 2 tsp sherry vinegar or lemon juice
- These sprouts are decidedly different. Fried rather than boiled, they retain a crisp crunch and marry beautifully with the salty bacon and rich scallops, while the orange provides sweet citrus notes.
- If you can, try to use scallops that haven't been frozen, otherwise they may leak too much water and end up poached rather than fried.
- Place a frying pan on a medium-high heat, add the bacon and cook for about 5 minutes, tossing regularly, until golden and very crispy. Drain on kitchen paper then transfer to a plate and keep warm in a low oven, reserving the fat in the pan.
- Place the pan back on a medium-high heat and allow to get hot, then add the sprouts, season with salt and pepper and cook, tossing frequently, for about 3 minutes or until the sprouts have coloured and slightly softened. You may need to add 1 tablespoon of water if the sprouts dry out too much.
- Transfer to a bowl and keep warm in the oven with the bacon.
- Season the scallops, including the corals, with a little salt and pepper.
- Place a non-stick frying pan on a medium-high heat (add a small knob of butter if using a pan) and put the scallops directly into it in a single layer.
- Cook on one side for 1-2 minutes or until light golden, before turning over to cook the other side for the same length of time.
- In a large bowl, mix together the warm sprouts with the bacon, orange segments and sherry vinegar or lemon juice. Taste for seasoning and divide between plates. Add the scallops and serve.
Rachel's tips: To open the scallops (this can be done earlier in the day and the scallops stored, covered, in the fridge), place each scallop on a board with the flat shell pointing up. Insert the point of a knife between the shells and slice across the underside of the top shell to cut through the internal muscle, then pull the shells apart. Pull off the outer membrane with your fingers, remove the coral, keeping it intact. Dry the scallops and corals on kitchen paper.
More by Rachel Allen:
- Fennel, pink grapefruit, feta salad: Rachel Allen
- Fennel, pink grapefruit and feta salad
- Chocolate Pear Tart: Rachel Allen Coastal Cooking