Scallop Bacon Bap: A Delicious Fusion of Land and Sea
The Scallop Bacon Bap is an irresistible combination of tender, buttery scallops and the smoky, savoury flavour of crispy bacon, all nestled inside a soft bap. This luxurious yet simple dish has grown in popularity, blending the richness of the sea with the comfort of home-style cooking. Perfect for brunch, lunch, or even as a gourmet snack, this recipe showcases how traditional British ingredients can be elevated with a few contemporary twists.
The Origins of the Scallop Bacon Bap
Though the pairing of bacon and seafood isn’t new, combining these two ingredients in a sandwich format has become a standout in modern British cuisine. The concept of adding scallops likely draws from the coastal regions of Britain, where fresh seafood is abundant, and there’s a long tradition of pairing it with rich, earthy flavours.
Scallops are highly prized for their delicate texture and mild flavour, making them a perfect counterpart to bacon’s bold, smoky taste. The result is a dish that feels both rustic and refined—a true example of fusion food at its best.
Why Scallop Bacon Bap Stands Out
1. Flavour Contrast: The Scallop Bacon Bap thrives on the contrast between two very different yet complementary flavours. The sweetness of scallops plays beautifully against the saltiness of bacon. Adding a lightly toasted bap brings warmth and a slight crunch, creating a satisfying texture that delights the palate.
2. Gourmet Appeal at Home: This recipe makes gourmet dining accessible, allowing home cooks to recreate a dish that feels restaurant-quality with minimal ingredients. Whether you’re impressing guests or treating yourself, the Scallop Bacon Bap is the perfect way to elevate your meal without overcomplicating it.
3. Quick and Easy Preparation: One of the great things about this dish is its simplicity. With just a few ingredients—fresh scallops, high-quality bacon, and a soft bap—you can create a meal that looks and tastes sophisticated, yet only takes minutes to prepare.
The Scallop Bacon Bap is the perfect representation of British culinary ingenuity. Simple yet indulgent, it offers an unbeatable combination of flavours that cater to both the casual cook and the adventurous foodie. With easy-to-find ingredients and straightforward preparation, this recipe is one you’ll want to keep on hand for any occasion. Whether you’re new to cooking or a seasoned chef, the Scallop Bacon Bap delivers on taste, presentation, and satisfaction.
PrintScallop Bacon Bap
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Cuisine: British
Ingredients
- 6 fresh scallops
- 3 egg yolks
- 1/2 tbsp Chardonnay vinegar
- 1/2 – 1 tsp Dijon mustard
- Sea salt
- Black pepper
- Juice of 1 lemon
- 350ml neutral- flavoured oil (vegetable or sunflower)
- 6 rashers smoked streaky bacon
- 1 tbsp maple syrup
- 1 tbsp butter
- 2 whole eggs
- 2 crusty white rolls -halved
Instructions
- Prep the scallops as shown in the video. Put the meat back in the fridge and keep 3 of the roe to make the mayo.
- To make the mayonnaise: put the egg yolks, reserved scallop roe, vinegar, mustard, a pinch of salt, a grind of pepper, and half the lemon juice into a blender and blitz til smooth. With the motor running slowly begin to trickle in the oil, checking that it is incorporating into the roe mixture as you go. Once half of the oil is in, you can speed up the pour rate. You should have a thick, wobbly mayonnaise. Taste and see if you would like to add more lemon, vinegar or seasoning. Set aside.
- Get a good non-stick pan and fry the streaky bacon until crisp and all the fat is rendered. Tip any fat into a small bowl or egg cup, then pour the maple syrup into the pan with the bacon and allow it to bubble briefly to glaze. Remove from the pan and set aside to keep warm. Wipe out the pan with kitchen paper.
- Now cook the scallops: put the bacon fat back into the pan and heat, carefully place the scallops in on one of their flat sides. Add the rolls to the pan, cut side down, and brown briefly then remove and put with the bacon. When the scallops are nicely golden, carefully turn each onto the second flat side and add the butter to the pan, basting the scallops with it. After one minute on the second side, remove from the pan, squeeze on some lemon juice and keep with the bacon and rolls.
- Working quickly (scallops don’t wait!) get the pan straight back on the heat, break in the eggs, and fry, seasoning the tops as they cook.
- Whilst the eggs cook assemble your rolls- smear the bottom half of each roll with a good dollop of mayo, put three rashers of bacon onto that and then three scallops. When the eggs are ready, put them onto the scallops, lids on and eat!
