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Scallops Wrapped In Bacon

Heaven in a dish. 

The Ingredients

  

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The Method

Step 1

Peel, chop & roast the carrots and parsnips in oil, salt, rosemary & thyme on 180 degrees (fan oven) for 30 minutes.

Step 2

While the beg is roasting, heat the butter and 4 cloves of garlic in a large sauce pan on a low heat. Add the orzo and stir through the melted butter.  

 

Step 3

Add the wine and juice of half a lemon. Once boiled off, add the chicken stock.  

 

Step 4

When the veg is cooked, add it to the blender with some water and blitz it up before adding it to the orzo along with yoghurt to give it a wonderful smooth, creamy texture. 

  

Step 5

Panfry the scallops for about 8 mins or until the bacon is cooked. Make sure to keep turning them so the bacon cooks evenly, 

Step 6

Blend the slice of bread and add to a baking tray with the 4 cloves of garlic, oil, salt, pepper & the zest of half a lemon. Roast this in the oven while the scallops cook. This will make a lovely pangratto crumb to top the orzo with.  

Step 7

Boil the asparagus for 3 mins.   

Step 8

Plate it all up and garnish with the pangratto crumb, a sprig of thyme, a lemon wedge & an extra drizzle of your best quality olive oil for maximum flavour!

This delicious dish was created by Becky-Leeds Foodie. To see more of her fabulous recipes visit @beckys_bites_ on instagram. Please let us know what you thought in the comments below. 

Buy your ingredients here.

 

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About Arrow Fresh

We make local food shopping easy by delivering fresh, high quality, locally sourced Yorkshire produce, straight to customer’s doors as early as the next day, all whilst championing our wonderful farmers and producers to reach new customers across Yorkshire.

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