Bacon and tomato scallops

Serve these delicious grilled scallops in their shells for an elegant starter.

  • 10 mins cooking
  • Serves 4
  • Print


Bacon and tomato scallops
  • 15 gram butter
  • 3 rashers rindless bacon (195g), chopped finely
  • 2 small roma tomatoes (120g), seeded, chopped finely
  • 2 green onions, sliced thinly
  • 24 scallops, roe removed (600g), on the half shell
  • 1/3 cup (25g) coarsely grated parmesan cheese


Bacon and tomato scallops
  • 1
    Melt butter in medium frying pan; cook bacon, stirring, about 5 minutes or until bacon is crisp. Remove from heat; stir in tomato and onion.
  • 2
    Preheat grill.
  • 3
    Remove scallops from shells; rinse and dry shells. Return scallops to shells; grill scallops about 5 minutes or until cooked. Top scallops with bacon mixture and cheese; grill until cheese melts.

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