Scallop pops

Josh Eggleton

Josh Eggleton

3rd October 2014
Josh Eggleton

Scallop pops

Once they have been shucked scallops can be enjoyed pan fried, steamed or poached - Why not give the following Scallop pops recipe a try yourself? Scallop pops By Josh Eggleton - Photo by David Griffen. This scallop recipe, featuring delicious bacon, illustrates the straightforward brilliance of Josh’s cooking. Mischievous, playful and certainly tasty, these scallop pops will be the talk of any dinner party.


  • Ingredients:
  • 20 scallops
  • 10 slices of smoked dry-cured bacon, cut to the length of the scallop’s circumference
  • 25g unsalted butter
  • Vegetable oil
  • Sea salt
  • Black pepper


(Serves 20)
1. Wash the scallops and dry well
2. Lay the thinly sliced bacon on a chopping board and turn the scallop onto its side. Roll and wrap the bacon carefully around the scallop and put a cocktail stick horizontally through the centre to hold the bacon in place. Repeat for each scallop
3. Heat a frying pan with a small amount of vegetable oil, season the scallops well. Once the pan is hot, sear the scallops on the bacon covered sides. The scallops will take longer to cook as they are insulated by the bacon, which also needs to cook
4. Once the bacon is cooked, flip the scallops onto one of their exposed sides for 30 seconds. Flip to cook on the other exposed side and add the butter
5. Baste the scallops in the butter until cooked. This should take no longer than 4-5 minutes - scallops are cooked when you prod them and receive a little resistance, if they are still soft - continue to cook
6. Once cooked, drain on parchment paper. Remove the cocktail stick, hold the bacon in place and insert the skewer through the scallop. Repeat for each scallop pop. Season and serve immediately

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