This is a tried and tested recipe from Rachel Allen. It is ideal as a light dinner party starter or even a main course. The ingredients can easily be multiplied and it works out well. I have slightly adapted the original and the results are fabulous.
This dish marries salty bacon and rich scallops and sweet citrus, a nice twist on the more classical scallop recipes and definitely suitable for my Dinner Party Dishes that Wow section.
3 rashers of streaky bacon, finely diced
100g brussels sprouts, trimmed and thinly sliced
4 prepared scallops, including the corals (you can leave this out if you wish)
1 large orange, peeled, segmented and juice reserved
2 teaspoons of sherry lemon juice
2 pinches of sea salt
A couple of twists of ground black pepper
1 tablespoon of water
Place a frying pan on a medium to heat, add the bacon and cook for about 5 minutes, tossing regularly, until golden and very crispy. Drain on kitchen paper then transfer to a plate and keep warm in a low oven, reserving the fat in the pan.
Place the pan back on a medium-high heat and allow to get hot, then add the sprouts, season with salt and pepper and cook, tossing frequently, for about 4 minutes or until the sprouts have coloured and slightly softened. You may need to add 1 tablespoon of water if the sprouts dry out too much. Transfer to a bowl and keep warm in the oven with the bacon.
Season the scallops with the remaining pinch of salt and a grind of pepper. Place a non-stick frying pan on a medium-high heat (add a small knob of butter if using a pan) and put the scallops directly into it in a single layer. Cook on one side for 1-2 minutes or until light golden, before turning over to cook the other side for the same length of time.
In a large bowl, mix together the warm sprouts with the bacon, orange segments and lemon juice. Taste for seasoning and divide between plates. Add the scallops and serve.