20 mins
Surf and Turf Buttie
Recipe by Graham
Surf and Turf Butties combine two of my favourite comfort foods - bacon and scallops. The combination of the tastes and textures is a marriage made in heaven - sweet, delicate scallops with crisp, salty bacon... Mmmmmmm!
SuperEasy Chocolate and Walnut Cake 
Sweet and Sour Pork Ingredients for Surf and Turf Buttie
Currently displaying quantities in US Imperial Measurements
How to Cook Surf and Turf Buttie
- Finely slice the spring onions and put to one side. In a large frying pan (skillet), cook the bacon for about 8-10 minutes over medium heat until the fat is rendered and the bacon is crisp. Remove from the pan, drain on a paper-towel-lined plate and cut the rashers in two crosswise.
- In the same pan, increase the heat a little and cook the scallops in the bacon fat. Cook for two minutes, and then flip. Once flipped, add a small knob of butter to the pan and add the scallions. Cook for a further one to two minutes until the scallops are cooked through but still tender.
- Build each sandwich with a layer of bacon pieces, the warm scallops, a sprinkle of spring onions and some of the salty juices from the pan. Serve immediately.
GRAHAM'S HOT TIP:
When cooking scallops, never overcrowd the pan, or the scallops will steam rather than sear.
What To Eat Tonight
No mess, no fuss, just throw it in the oven and leave it alone till it's ready to eat. That's the approximate theory! How close do we get?
No need to scratch your head and wonder how to cater for that cocktail party or finger buffet. Just check out our great selection
The traditional Sunday Lunch is not a thing of the past - it is making a comeback. When the family gets together for something special.
Other Fish & Seafood Recipes
Sicilian Stuffed Sardines is, as you might imagine, a dish of butterflied sardines stuffed with a delight of lovely ingredients. Quite delicious.
Pan Fried Salmon with Spaghettini Pesto is a lovely simple meal that is full of flavour and has the added benefit of being very quick to prepare.
Known in French as "Moules Niçoises", these are perfect either for an aperitif before the meal, as part of a barbeque buffet, or for a starter.
