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!
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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.
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