Devilled scallops what’s that all about? If, like me, you believe scallops are criminally under-appreciated and among the finest seafood produced in UK waters, you’ll find much to like in this simple recipe but why devil such a sweet, succulent seafood? Devilling is a good old fashioned technique for adding a bit of spice to elevate a dish and I have to admit, it is a winner. We’re not talking Sriracha-type heat, here the scallops are devilled with smoked paprika and sweetened with prune chutney, then wrapped in bacon. Normal paprika is fine if smoked is unavailable.
Begin by making the prune chutney.
Prune chutney ingredients
- 1 tbsp peanut or vegetable oil
- 1 small onion finely chopped
- 250g of Sunsweet prunes, chopped
- 1 tbsp of freshly grated root ginger
- 2 cloves of garlic crushed
- 1 small bay leaf
- 75g soft brown sugar
- 100ml of cider
- 1/2 tsp of ground allspice
- Salt and freshly ground black pepper
Method
1) Heat the oil in a pan over a low heat, add the onion, little salt and pepper, add allspice and cook stirring occasionally until soft, about 10 minutes.
2) Add the prunes, ginger, garlic and bay leaf and cook gently until the prunes are soft for about 10-12 minutes.
3) Add the sugar and vinegar and cook together until the chutney is the consistency of a chunky apple sauce. Season with salt and pepper as necessary. Serve warm or leave to cool. The chutney will keep in the fridge for several weeks.
Devilled scallops with bacon, prunes & mustard mayo Ingredients
- 8 large fresh sea scallops, cleaned
- 1 tsp smoked paprika
- 8 slices of back bacon
- 2 tbsp of prepared prune chutney
- Juice of half a lemon
- Salt and freshly ground black pepper
- Little olive oil
- Lemon wedges to serve
For the mustard mayo
- 100ml of good quality mayonnaise
- 1 tbsp Dijon mustard
Method
1) Dust the scallops well with the smoked paprika and a little salt
2) Wrap each scallop with a little chutney in a slice of bacon, then secure with the toothpick or cocktail stick.
3) Heat a ridged grill pan. When hot brush the scallops with olive oil and grill for 1-2 minutes on each side until they are just cooked. Squeeze over the lemon juice.
4) Dress the scallops on a serving dish, garnish a little dressed fresh green salad, and serve with mustard mayonnaise, made simply by mixing the two ingredients together. Garnish with lemon wedges and serve.
If you enjoyed this devilled scallops recipe and would like more, visit our food and drink channel for more seafood treats you may enjoy
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