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. 

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