Warm salad of scallops & bacon with Thyme and sage

Serves 4

A hot grill and proper old-fashioned free range dry cured bacon with a large succulent scallop will make this a dish to remember. Great for a quick dinner party starter


  • 12 large diver caught King Scallops
  • 4 tbsp olive oil
  • 2 tbsp lemon juice
  • 6 thin slices Cure & Simple dry cured bacon
  • 1 tsp Dijon mustard
  • 5 tsp clear honey
  • 1 tsp chopped capers
  • 5 tbsp chopped sage
  • 5 tbsp picked thyme
  • I tbsp chopped flat parsley
  • 4 lemon wedges


  1. Wash and dry the scallops and put them in a bowl. Mix 2 tbsp of the olive oil, 2 tbsp of the lemon juice and the chopped thyme and sage in a bowl with a little salt and pepper, then pour over the scallops. Leave for 15 mins, until the scallops have turned white.
  2. Cut each strip of bacon in half across and wrap around a scallop. Secure with cocktail sticks.
  3. Whisk together the remaining 2 tbsp lemon juice with the mustard, honey, salt and pepper. Whisk in the remaining 6 tbsp olive oil until the dressing is thick, then stir in the capers and parsley.
  4. Preheat a grill to HOT. Lay the scallops in one layer over a lined grill pan. Grill the scallops for 3-4 mins each side, until the bacon is crisp and golden. Put three scallops on each warmed plate and spoon over the dressing. Serve warm with a wedge of lemon.