- 30 g smoked bacon rasher, finely chopped
- 1 garlic clove, peeled but left whole
- 1 tsp olive oil
- 6 fresh scallops
- 3 tbsp double cream
- a little fresh parsley, watercress or rocket, to serve
Using a sharp knife, carefully cut the scallops away from their shells.
Fry the bacon and garlic in the oil for a few minutes until golden and cooked. Add the scallops and fry over a high heat for 2-3 minutes without touching them. Turn the scallops over and fry for another 2-3 minutes or until cooked through.
Add the cream and season with freshly ground black pepper. Carefully stir everything together to heat through the cream, take out the garlic clove and serve with the parsley, watercress or rocket.