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
The traditional Sunday Lunch is not a thing of the past - it is making a comeback. When the family gets together for something special.
Fried and Grilled (Broiled) food is usually quick and easy to do. Our whole range goes from stupidly simple to fiendishly complex!
Desserts that will dazzle, from the most simple to the most elaborate. We have a choice that will please and amaze you and your guests.
Other Fish & Seafood Recipes
This unusual recipe for Smoked Salmon Without the Smoke has been passed down through my wife's family for generations (well, a couple of years anyway)
This is truly a stroke of genius with the gentle flavours of the fish preserved, despite the stronger tastes of garlic, ginger and lime.
Manx Fisherman's Pie always does the business for me. It's light and creamy and really brings the taste of the sea and rivers into my dining room.
