Scallops with bacon

We love to see scallops at the fishmonger’s, glistening white with the pinky yellow coral. Easy to cook and easy to enjoy.

I’ve usually just fried them wrapped in bacon but this time I cooked these two ingredients separately, improving the dish with a little winey sauce.

A good crisp dry white would be a great match. On this occasion we drank an unusual wine from New Zealand which did the trick magnificently!

Gruner Veltliner, Yealands, Marlborough 2011

Gruner Veltliner, Yealands, Marlborough, New Zealand 2011
Pale gold. Spicy honeysuckle blossom, dry, good, crisp acidity with herby lemony notes and white pepper continuing to a long, stylish finish.


Scallops with Bacon

The crispy bacon is a fine contrast to the plump, juicy scallops!


  • 200g streaky bacon, preferably smoked
  • 450g scallops (if large, slice in half crossways)
  • 2 shallots, chopped
  • 220ml white wine or vermouth
  • 25g unsalted butter


Scallops are delicious fried quickly and the bacon adds a foil to the plumpness of the fish. The quick buttery wine sauce completes this simple dish.


Step 1
Frying bacon
Fry bacon slowly in a pan until brown and crisp, about 8 minutes.
Step 2
Remove bacon, transfer onto a plate covered by a sheet of kitchen roll.
Step 3
Turn up heat , add scallops to pan.
Step 4
Cook scallops for about 2 minutes each side until golden brown.
Step 5
adding wine
Add shallots and wine, scraping browned bits from pan with a wooden spoon.
Step 6
Cook until liquid has reduced by half, about 4 minutes.
Step 7
scallops with bacon
Stir in butter and when it has melted into the mixture pour over the scallops - top with bacon.
Step 8
scallops with bacon and cabbage
Serve with a green vegetable (here I used quickly cooked shredded cabbage) and crusty bread to mop up the juices.


3 thoughts on “Scallops with bacon

    • I enjoy the contrast of crisp and malleable! However the scallops with sauce sancerroise looks delicious. Thanks for your comment, and bon app!

Do let me know what you think!