Scallops are marinated in lemon juice, wrapped in bacon and grilled before being tossed with lettuce, capers and a honey mustard dressing for a deliciously different dinner party starter. You could also serve more of them with some bread or roasted sweet potato to make a filling main course.
- 24 scallops
- 12 slices thin streaky bacon, smoked
- 120ml extra-virgin olive oil
- 1 tbsp. Dijon mustard
- 1/2 tbsp. runny honey
- 60ml lemon juice
- 1 tbsp. capers, drained
- Small handful freshly chopped parsley
- 2 heads baby gem lettuce
- Salt and pepper
Wash the scallops and pat them dry. Put 2 tbsp. oil and 2 tbsp. lemon juice in a bowl. Season with salt and pepper. Pour over the scallops, turn to coat and leave to sit for 15 minutes.
Cut each bacon strip in half and wrap around the scallops, once they have sat for awhile. Secure the bacon around the scallops with a cocktail stick.
Whisk together the rest of the olive oil and lemon juice along with the honey and mustard. Combine the lettuce, parsley, capers and dressing in a bowl.
Preheat the grill to hot, then grill the scallops and bacon for 3-4 minutes on either side.
Toss the scallops into the salad before serving.