It’s that time of the year again where we have the new season Tasmanian scallops beginning to show themselves. After a shocking season last year let’s hope that we have more for longer this year!
There’s no secret that scallops and bacon go well together, and for this recipe I have used speck instead of the traditional sliced bacon. This is so I can cut it in to the thickness I desire – not too thick as all you’ll taste is the speck!
Chipotle chillies are smoked jalapenos that can come either dried or in a can. You can use either for this recipe, but if you use the dried version, as I do, then they will need to be soaked prior to using. Discard the liquid after as it can be quite bitter, they also have a nice little sting to them.
I am a big fan of small plates of food so you can order a few different things and share with friends. perfect for just that, so enjoy this recipe next time you feel like scallops on the menu.
1 piece of speck, sliced reasonably thin
8 fresh Tasmanian scallops
Small skewers or toothpicks
6 Roma tomatoes quartered
1 medium onion diced
3 chipotle chillies soaked in boiling water
3 cloves garlic chopped
3/4 cup white vinegar
1 teaspoon cracked black pepper
1 teaspoon curry powder
1 teaspoon French mustard
1 cup brown sugar
Salt to taste
1. The relish is the most time consuming part to this dish so do that first. Place all the ingredients into a decent sized pot and cook until most of the liquid is gone, check the salt and blitz with a blender stick (or use conventional blender). Keep warm or at room temperature.
2. Slice the speck lengthways approximately 2mm thick. Place a scallop on each piece and roll up tightly, skewer each one and place on a baking tray ready for the oven.
3. Place into a preheated 200°C oven and cook for 10 minutes. On a plate place a spoonful of relish down and sit the scallops on top of the relish and serve immediately.Reads: 1024