Scallops And Bacon
|Lemon juice||2 Tablespoon|
|Sunflower oil/Olive oil||1 Tablespoon|
|Bacon (streaky) rashers||8 (Use Long Ones)|
|Lemon wedges||3 (For Garnishing)|
|Ground black pepper||To Taste|
If the scallops are still in their shells, cut them away; pour any liquid from the shells on to a plate.
Halve the scallops, put on the plate with the lemon juice, oil and seasoning.
Leave for 10 minutes.
Remove the rinds from the bacon.
Stretch the rashers, and cut them in half.
Lift the halved scallops from the plate, drain and wrap the bacon around them.
Thread the rolls on to 4 long skewers.
Place under a preheated grill or over a hot barbecue and cook for 8 to 10 minutes.
Turn over once during cooking so the bacon becomes evenly crisp.
Garnish with lemon and serve with crusty rolls.