Scallop and bacon brochettes recipe

19 ratings Rate
  • Serves 4
  • 20 mins to prepare and 20 mins to cook
  • 865 calories / serving
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162069 scallop and bacon brochettes HERo

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.

See more bacon recipes 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 12 scallops, cleaned with roe removed
  • 6 rashers streaky bacon, cut in half
  • 1 red onion, cut into chunks
  • 1 red pepper, cut into chunks
  • 100ml olive oil
  • juice of ½ lemon
  • 1tbsp basil, chopped
  • 1tbsp parsley, finely chopped
  • salt
  • pepper
  • 1 small round lettuce, leaves separated
  • ½ small white loaf, cut into small cubes
  • 100ml (3 1/2 fl oz) extra virgin olive oil
  • skewers
  • Energy 3610kj 865kcal 43%
  • Fat 59g 84%
  • Saturates 10g 50%
  • Sugars 8g 9%
  • Salt 2.4g 40%

of the reference intake
Carbohydrate 57.9g Protein 30.4g Fibre 3.9g


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