08 May 2023
55 minutes | easy | Serves 2
Bacon and scallops are a match made in heaven, and here the salty meat crisps up around the sweet scallop, keeping it tender. Here we’ve served it with fennel that’s been braised in honey, butter and stock then caramelised on the grill, and a seaweed mayonnaise. If you don’t want to use seaweed, you could use chilli, black pepper or fresh herbs like tarragon or dill instead.
1.
Combine the seaweed with the mayonnaise and a squeeze of lemon.
2.
Combine the stock, butter and honey in a heatproof roasting tin, and stir until the honey has dissolved. Add the fennel and season with black pepper.
5.
Light two gas burners on the Jupiter Outback BBQ and set the heat to medium-high (around 200C).
Place the fennel onto the BBQ on the opposite side to the grill and cook for 30 minutes with the lid closed. After this time, remove from the heat and place briefly onto the grill to caramelise – a minute or two.
4.
To cook the scallops, wrap each in a piece of bacon, then skewer, securing the bacon onto the scallop as you go. Alternate each bacon wrapped scallop with a length of spring onion.
5.
Cook the scallops over direct heat for a couple of minutes each side, or until the bacon is crisp and the scallop warmed through.
6.
Serve with the fennel, seaweed mayonnaise and fennel.
If you don’t want to cook the fennel, these skewers will be lovely with a green salad and a lemony dressing. You could also serve some potatoes alongside instead of the flatbreads.
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