These simple scallops with crowdie and bacon make the perfect appetiser or part of a party sharing platter. Packed with flavour, a wee bt different plus quick and easy to make as well.
Scottish scallops
Scallops are bi-valve shellfish with a flat, fanned bottom shell and domed fan shaped upper shell. The sort of shells that mermaids might use as a bikini.
They are found all over the world bur Scotland and the Isle of Mann are famed for their scallops. The main part of the scallop meat has a naturally sweet, tender and delicate in flavour.
The orange (female) or grey-pink (male) shape attached is known as the coral and the roe or milt sacs. These have a more robust flavour and are often removed when scallops are for sale.
Scallops can be purchased from a fishmonger in their shells where you will do the removal from shell, cleaning up and removal of the coral. Super easy.
However, you can generally buy scallops ready prepared at the fishmongers or fish counter of the supermarket. You can even buy frozen scallops but you don’t get the pretty shells with those.
Scallop tip
Always save the shells when buying fresh scallops so you can make recipes like this using frozen scallops when you can’t get to the shops!
Scallops with Crowdie and Bacon
Of course I’ve used local ingredients here like Ayrshire bacon and Crowdie, but you can use your local bacon and any good quality soft cheese when you make this.
Ingredients
- 2 thin slices of Ayrshire bacon (or your favourite type)
- 6 scallops in shells
- 2 tablespoons Light Olive oil
- 1 tablespoon chopped fresh parsley
- ½ teaspoon sea salt flakes
- Pinch of freshly ground black pepper
- ½ teaspoon ground ginger
- Grated zest of ½ lemon
- 25g/1oz Crowdie (or other soft cheese)
- 1 tablespoon balsamic vinegar
What is Crowdie
Crowdie is a soft cheese like a firmer version of cottage cheese and slightly crumbly too. Made from cow’s milk it was first browught to Scotland by the Vikings.
It is sorl rolled in a mixture of toasted oats and black pepper which gives the cheese a bit of a kick flavourwise.
You can check out my how to make your own homemade crowdie recipe and have a go at making this delightfully tasty cheese yourself.
How to make this scallop dish
- Grill the bacon until crisp and once cool snap into small pieces.
- De-beard scallops and remove roe. Place the scallops on their half shells on a baking tray.
- Mix the oil with parsley, lemon zest, ginger, salt and pepper then brush this over the scallops.
- Grill for 2 minutes at high temperature. Add the cheese and continue grilling for 1 more minute.
- Top with bacon pieces and a dash of the balsamic vinegar.
- Serve on a bed of rock salt with tiny forks
This recipe is featured in my cookbook A Wee Taste Of Scotland book page where you will see more photos and information on the book and a wee link to Amazon to buy a copy.
Looking for more quick and easy party food? Then check these out before you go;
Baked grapes with whipped feta bruschetta
Super easy prawn and bacon skewers
Steak toasts with mustard mayo
Scottish finnan toasts (posh fishy fingers!)
Smoked salmon on patoato scones
Mussel and leek party tartlets
Finally, if you do try this seared salmon with whisky dip recipe don’t forget to leave a comment/star rating below as I just love hearing from you guys. Want more Larder Love? Then follow me on Instagram/Facebook and Pinterest and sign up for my newsletter too of course.
Seared scallops with crowdie cheese and bacon
Ingredients
- 2 thin slices of Ayrshire bacon or your favourite bacon
- 6 scallops in shells
- 2 tbsp Light Olive oil
- 1 tbsp chopped fresh parsley
- ½ tsp sea salt flakes
- Pinch of freshly ground black pepper
- ½ tsp ground ginger
- Grated zest of ½ lemon
- 25 g 1oz Crowdie or other soft cheese
- 1 tbsp balsamic vinegar
Instructions
- Grill the bacon until crisp and once cool snap into small pieces.
- De-beard scallops and remove roe. Place the scallops on their half shells on a baking tray.
- Mix the oil with parsley, lemon zest, ginger, salt and pepper then brush this over the scallops.
- Grill for 2 minutes at high temperature. Add the cheese and continue grilling for 1 more minute.
- Top with bacon pieces and a dash of the balsamic vinegar.
- Serve on a bed of rock salt with tiny forks
Notes
PIN ME FOR LATER
Lovely to hear that it is out and available, they should have contacted you and told you though, how rude of them 🙁
I hope it does as well as your other books. Many, many congratulations.
Thanks Sue,
Hoping it sells as well as the baking book which is on to second print run now.
K x
I love this book – have used your recipes many times, all to great reviews! It’s a keeper!!
Thanks Nan
You are a star!
K x