West Lothian Sub Aqua Club
Scotland
YumYum Diving.
Cheasy Scallops with Bacon - Malcolm Goodchild

• The white meat from 2 hand dived scallops per person.
• 2 slices streaky bacon per person
• 25 g of cheddar cheese per person
• 1 table spoon olive oil

1. Chop each scallop into small pieces.
2. Grill the bacon rashers until crisp and set aside
3. Cook the scallops in the hot oil for a few moments until they turn opaque.
4. Reduce the heat, add the crisp bacon broken up into pieces.
5. Crumble on the cheese and heat quickly.
6. Serve straight from the pan to any divers hanging about otherwise eat them yourself.
7. Repeat 1 - 6 until all the clams etc are gone.

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