Eat the Seasons… March

Warm Salad of Scallops & Bacon

Serves 6


  • 24 Scallops
  • 6 tbsp Olive Oil
  • 2 tbsp Lemon Juice
  • 12 Slices Streaky Bacon, thin slices
  • 4 tbsp Parsley, chopped
  • 50g Pine Nuts
  • 25g Golden Raisins
  • Fresh Pea Shoots, to serve


  1. Wash and dry the scallops.
  2. Heat about a tablespoon of olive oil in a frying pan and sear the scallops until they are an even colour on each side.
  3. Cut each strip of bacon in half across and wrap around a scallop. Secure with a cocktail stick.
  4. Pop them into a pre-heated oven at 190 degrees C for 5-6 minutes until the bacon is crisp and golden.
  5. Whilst the scallops are in the oven, heat the lemon juice, olive oil, chopped parsley, pine nuts and raisins in the pan the scallops were sealed in.
  6. Put 4 scallops on each plate and pour over the warm salad dressing
  7. Sprinkle with fresh pea shoots and serve.


You can email Suzanne with any comments or questions at