Fallow Restaurant London

Scallop Bacon Bap

Hand holding a scallop bacon bap over a wooden table.
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Scallop Bacon Bap

  • Author: Fallow Restaurant
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Cuisine: British

Ingredients

Units Scale
  • 6 fresh scallops
  • 3 egg yolks
  • 1/2 tbsp Chardonnay vinegar
  • 1/21 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!

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