These smoky scallop and bacon brochettes are a great way to serve up fish at your next barbecue feast.
Heat the coals in the barbecue to white hot.
Wrap the rashers of bacon around the circumference of the scallops and thread onto the metal skewers. Intersperse with chunks of red onion and red pepper. Whisk together the olive oil, lemon juice, basil and parsley.
Brush the skewers with this marinade and then cook the skewers on the barbecue for 6-8 minutes until nicely charred. Reserve the left over marinade.
Meanwhile, heat the extra-virgin olive oil in a large heavy-based saucepan over a medium-high heat. Add the cubes of bread and pan-fry for 3-4 minutes until golden brown and crispy, tossing occasionally to ensure even cooking. Remove the skewers when ready and arrange the lettuce on plates.
Sprinkle a few croutons on top of the lettuce and drizzle the leftover marinade on top of the skewers. Serve immediately.
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