Wine Recommendation: Our preference for Scallops would always be a Chablis or a creamy Chardonnay such as the one from the Les Hauts Clochers range of wines in Limoux with its vanilla notes and Hazelnut flavours. See The Mixed Case for details.

Portions: 12 Scallops

Preparation: 10 minutes (30 minutes to 2 hours to marinate)

Cooking: 3 - 5 minutes

Ingredients

Ingredients

• 12 scallops without roe
• 6 thin smoked streaky bacon slices (rindless)

Marinade

• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 2 tbsp brown sugar
• 1 tsp ground ginger
• 1 garlic clove, crushed

Method

1. Place all the marinade ingredients in bowl large enough to hold the scallops. Mix together until well combined.
2. Place the scallops in the marinade, coating them well, cover and place in the refrigerator. Marinate for 30 minutes to 2 hours.
3. Flatten out the bacon with the side of a knife, then slice each one in half. Wrap the scallops in the bacon and place a toothpick through each one to secure the bacon.
4. Cook the scallops for 3-5 minutes under a hot grill until just cooked. Serve.

To barbecue place 3-5 bacon wrapped scallops on skewers soaked in water. Place on moderate barbecue and cook for 2-3 minutes on each side so that they are just cooked.