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20 mins
Surf and Turf Buttie Recipe

Surf and Turf Buttie

An Unusual Recipe
Graham

Recipe by  

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!

      Preparation Time: 5 Minutes

      Cooking Time: 15 Minutes

Ingredients for Surf and Turf Buttie

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 2:
6 rashers (slices)
smoked streaky bacon (side bacon)
8
scallops
2
spring onions (scallions)
 
butter
4 slices
brown or stoneground bread

 

How to Cook Surf and Turf Buttie

  1. 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.
  2. 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.
  3. 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 GRAHAM'S HOT TIP:
When cooking scallops, never overcrowd the pan, or the scallops will steam rather than sear.
 
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