|
|
|
|
|
The scallops processed by Iona Shell are of extremely good quality. We supply fresh, semi-soaked or soaked meat to each customer's individual specifications. Our staff are trained to the highest level of quality and hygiene awareness. |
|
|
Mmmm......try this using Iona Shell Scallops |
Scallop, Crispy-Bacon and Roasted-Pepper Salad with Basil |
|
Serves 2 6 king scallops - 2 rashers streaky bacon - 1/3 x 285g jar ready-roasted peppers in oil - 15g fresh basil, stalks removed - 40g butter - 1 small clove garlic, peeled - dash sherry or balsamic vinegar (optional) - freshly ground black pepper |
Cook the bacon rashers on a griddle or in a frying pan until they are really crispy, then transfer to some kitchen towel to drain and cool. Leave the pan (no need to wash it) until you are ready to cook the scallops. Once the bacon has cooled, crumble it into small pieces and leave to one side. Drain the peppers and cut them into long, thin strips. When you are ready to eat, preheat the griddle or frying pan until very hot, then divide the rocket leaves between 2 plates and place the strips of pepper on top. Crush the garlic and place in a small pan together with the butter, then tear the basil leaves into smallish pieces and set aside, Heat the butter until it foams, then add the scallops and cook - they will take 2-3 minutes on each side. When cooked, place them on top of the salad and peppers. Stir the basil leaves into the foaming butter and add the vinegar (if using), then drizzle the basil butter over the top of the scallops and grind a little black pepper on to each salad. |
