Scallops with Bacon and Water Chestnuts

For a sophisticated seafood starter try Peter Gladwin?s scallop recipe, a tasty combination of flavours and textures
Scallops with Bacon and Water Chestnuts
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 8 fresh king scallops, cleaned and halved across
  • 8 water chestnuts, halved
  • 8 rashers bacon
  • mixed salad leaves, to serve
  • chopped chives, to garnish

For the saffron butter:

  • 125 g butter
  • 2 tbsp lemon vinegar
  • 1 pinch of ground saffron
  • 50 ml dry white wine
  • 1 tbsp anchovy essence
  • black pepper


1. Wrap each piece of bacon around a scallop half and water chestnut half, and skewer them onto a satay stick, allowing 4 bacon-wrapped portions per satay stick.

2. Preheat the grill. Grill the scallops for 3-4 minutes, turning over once.

3. Meanwhile, make the saffron butter. In a small, heavy-based frying pan heat together the butter, lemon vinegar, saffron and white wine. Mix in the anchovy essence and season with salt and freshly ground pepper.

4. Divide the salad leaves among 4 serving plates and top each plate with a freshly grilled satay stick of scallops. Drizzle the saffron butter over the scallops, sprinkle with chives and serve at once.

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