Alive and Cooking

Egg and Bacon Scallops

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9 raw scallops

3 strips bacon, finely chopped

I clove garlic

¼ bunch chives, finely chopped

4 egg yolk

1 tbsp unsalted butter, cubed

Extra virgin olive oil

1 packet bagelettes


Fry bacon in a splash of oil until crispy, then blitz to a fine crumb in a food processor. Mix egg yolks, garlic, chives and cream. Cook gently in the same pan with the butter until scrambled and soft. Sprinkle with salt and pepper.

In another pan, sear the scallops until golden in a splash of oil and a sprinkle of salt and pepper.

Serve scallops on bagelette pieces, a small amount of egg on top and a generous sprinkle  of bacon crumb.

Egg and Bacon Scallops