favorite
print
rate
Prep 15 hours
Total 20 hours
Serves
US | Metric
Ingredients
SCALLOPS
  • 2 0 Scallops
  • 25.4 cm half
  • 1 tbsp Garlic powder
  • 1 tsp Cayenne Pepper
  • 1 tsp Paprika
  • Sea salt to taste
  • Freshly ground black pepper
  • OTHER: Toothpicks
CURRY LEAF BUTTER (1 Log)
  • 25 Curry leaves
  • 250 g Butter at room temperature
  • 1 tbsp Olive Oil
  • Pinch of sea salt (optional)
  • Pinch of ground black pepper (optional)
Spicy Caramelised Bacon Wrapped Scallops Spicy Caramelised Bacon Wrapped Scallops
Spicy Caramelised Bacon Wrapped Scallops
With a Curry Leaf Butter Drizzle

Such gorgeous little bites of deliciousness, these were so quick and easy to make with only garlic powder, cayenne pepper and paprika to season, then popped in a hot oven until the bacon crisps up and everything caramelises.  Just insanely delish... I could’ve polished off the whole plate!  


I made a big batch of my usual spring time curry leaf butter last week... I love the stuff and lather it on toast, muffins, bagels or add it to grilled veg, fish or meats... this time I decided to melt a little in the micro and drizzle it on top of these spicy scallops... soooo delicious!!  If you don’t want the faff of the curry leaf butter they would taste just as delicious with a simple garlic butter drizzle or none at all if you’re trying to be good!


**Prep/cook time does not include time for curry leaf butter**


METHOD FOR SCALLOPS

  1. Pre-heat oven to 220℃ and line an oven tray with parchment paper
  2. Using kitchen towels pat the scallops dry and remove any side muscles, place in a bowl
  3. Drizzle with olive oil, add the garlic powder, cayenne pepper, paprika, salt and pepper to the scallops and mix well
  4. Wrap each scallop with half a slice of bacon and secure with toothpicks
  5. Place the scallops in a single layer on the oven tray spacing them out so they are not too crowded
  6. Bake in the oven for about 15-18 minutes (less if scallops are small) until they are cooked through and the bacon starts to char and crisp up



METHOD FOR CURRY LEAF BUTTER

  1. Toast curry leaves in a pan with the olive oil and 1tsp of butter until crisp, drain and cool
  2. Finely crush the leaves and put the softened butter in a bowl 
  3. Add the curry leaves and using a fork, mash it all together until thoroughly combined
  4. Add salt to taste if you started with unsalted butter
  5. Place the butter onto a piece of waxed or parchment paper
  6. Shape it into a log and wrap the herb butter tight and refrigerate until set
  7. Slice off portions to use and enjoy


Spicy Caramelised Bacon Wrapped Scallops Spicy Caramelised Bacon Wrapped Scallops
Spicy Caramelised Bacon Wrapped Scallops
With a Curry Leaf Butter Drizzle

Such gorgeous little bites of deliciousness, these were so quick and easy to make with only garlic powder, cayenne pepper and paprika to season, then popped in a hot oven until the bacon crisps up and everything caramelises.  Just insanely delish... I could’ve polished off the whole plate!  


I made a big batch of my usual spring time curry leaf butter last week... I love the stuff and lather it on toast, muffins, bagels or add it to grilled veg, fish or meats... this time I decided to melt a little in the micro and drizzle it on top of these spicy scallops... soooo delicious!!  If you don’t want the faff of the curry leaf butter they would taste just as delicious with a simple garlic butter drizzle or none at all if you’re trying to be good!


**Prep/cook time does not include time for curry leaf butter**

favorite
print
rate
Prep 15 hours
Total 20 hours
Serves
US | Metric
Ingredients
SCALLOPS
  • 2 0 Scallops
  • 25.4 cm half
  • 1 tbsp Garlic powder
  • 1 tsp Cayenne Pepper
  • 1 tsp Paprika
  • Sea salt to taste
  • Freshly ground black pepper
  • OTHER: Toothpicks
CURRY LEAF BUTTER (1 Log)
  • 25 Curry leaves
  • 250 g Butter at room temperature
  • 1 tbsp Olive Oil
  • Pinch of sea salt (optional)
  • Pinch of ground black pepper (optional)

METHOD FOR SCALLOPS

  1. Pre-heat oven to 220℃ and line an oven tray with parchment paper
  2. Using kitchen towels pat the scallops dry and remove any side muscles, place in a bowl
  3. Drizzle with olive oil, add the garlic powder, cayenne pepper, paprika, salt and pepper to the scallops and mix well
  4. Wrap each scallop with half a slice of bacon and secure with toothpicks
  5. Place the scallops in a single layer on the oven tray spacing them out so they are not too crowded
  6. Bake in the oven for about 15-18 minutes (less if scallops are small) until they are cooked through and the bacon starts to char and crisp up



METHOD FOR CURRY LEAF BUTTER

  1. Toast curry leaves in a pan with the olive oil and 1tsp of butter until crisp, drain and cool
  2. Finely crush the leaves and put the softened butter in a bowl 
  3. Add the curry leaves and using a fork, mash it all together until thoroughly combined
  4. Add salt to taste if you started with unsalted butter
  5. Place the butter onto a piece of waxed or parchment paper
  6. Shape it into a log and wrap the herb butter tight and refrigerate until set
  7. Slice off portions to use and enjoy