Scallops and bacon are such a classic flavour pairing, sometimes they need nothing else. As a starter or canapé, Josh Eggleton's scallop lollipops are the ideal showcase for the delicious flavours of plump, fresh scallops and good quality smoky bacon.
It can take decades of dedication and dogged effort to win a Michelin star. Josh Eggleton, though, was ‘shocked’ to win his first Michelin star at the age of 27, after only a few years of being a Head Chef.
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Wash the scallops and dry well with a cloth
Lay the thinly sliced bacon on a chopping board and turn the scallop on its side. Roll and wrap the bacon carefully around the scallop and pin through the centre, horizontally, with a cocktail stick to hold the bacon in place. Repeat for each scallop
20 slices of smoked dry-cured bacon
Heat a frying pan with a small amount of vegetable oil, season the scallops well. Once the pan is hot, sear the scallops on the bacon covered sides. The scallops will take longer to cook as they are insulated by the bacon, which also needs to cook
Once the bacon is cooked, flip the scallops onto one of their exposed sides for 30 seconds. Flip to cook on the other exposed side and add the butter
25g of unsalted butter
Baste the scallops in the butter until cooked. This should take no longer than 4-5 minutes - scallops are cooked when you prod them and receive a little resistance, if they are still soft - continue to cook
Once cooked, drain on parchment paper. Remove the cocktail stick, hold the bacon in place and insert the skewer through the scallop. Repeat for each scallop pop. Season and serve immediately
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