Fresh New Zealand scallops are absolutely delicious. A really fresh scallop will have firm, white flesh, with a bright orange roe, or coral – always check these before buying. If there is little colour on the coral, they won’t be all that fresh.
Some people choose not to eat the coral, but to me, it’s the two halves of a scallop together which really makes them taste perfect.
Garlic Butter Scallops with Crispy Bacon Bits
Ready in 30 mins. Makes 12 scallops
- 12 fresh scallops, cleaned and in the half shell
- 15ml coconut oil
- 2 large shallots, finely chopped
- 2 cloves fresh garlic, crushed
- 6 rashers streaky bacon, finely sliced (approx. 0.5cm thick)
- 50g butter
- 1/2 cup parsley
- freshly ground black pepper
Heat barbecue to medium/high.
In a frying pan, saute shallots in coconut oil on medium/high heat until they turn translucent. Add garlic and bacon and continue to fry for 10 minutes. Turn the heat up slightly to get your bacon crispy, but take care not to burn.
Add butter and parsley, and heat through until butter has melted. Remove from heat immediately and allow to cool for a few minutes.
Divide mixture evenly between scallops – don’t put too much on each or you’ll lose the flavour of the scallop. Using a teaspoon, divide the remaining melted garlic butter between the scallops.
Place scallops on your barbecue and close lid. (If you don’t have a lid, seal scallops under tin foil.) Cook for 3-5 minutes. Remove from heat.
Serve deliciously buttery scallops immediately.