West Lothian Sub Aqua Club
Scotland
YumYum Diving.
Scallops with Bacon and Garlic - Alistair
Stewart

• 2 hand dived scallops per person (cleaned)
• 1 clove of garlic per person (crushed)
• 2 slices streaky bacon per person sliced in strips
• 50 ml good pouring cream (double) per person
• 25 ml dry white wine per person
• 2 table spoon olive oil
• 10 g butter
• Sea salt and white pepper to taste

1. Cut each scallops across into two pieces.
2. Place oil in pan heat gentle and add butter cook garlic and bacon 'till crispy and remove when cooked.
3. Add the scallops - cook 20 seconds each side, remove and place aside to rest.
4. Add wine to the oil etc. and reduce by half over a high heat.
5. Reduce the heat and pour in the cream, season and reduce by half.
6. Arrange the scallops on a plate and drizzle with sauce.
7. Garnish with a piece of parsley or thyme.
8. You can also add cheese to the sauce at the end

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