READY IN
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

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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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