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Scallops and Bacon on Grilled Corn and Basil Salad

Serves 4
Prep time:
Cooking time:

This delicious summer dish served into large scallop shells are sure to delight your guests!



  • 12 fresh scallops
  • 6 slices streaky bacon
  • 3 cobs of sweetcorn
  • olive oil
  • sea salt and freshly ground pepper
  • toothpicks
  • Dressing:
  • 1 teaspoon mild curry powder
  • 3 tablespoons olive oil
  • 1 clove garlic, crushed
  • 1 teaspoon wholegrain mustard
  • 1 tablespoon white wine vinegar
  • sea salt and freshly ground pepper
  • 2 tablespoons chopped basil
View the method

Season the scallops with salt and pepper. Cut the bacon into two shorter strips and ‘stretch’ each piece with the back of a large knife. This helps stop the bacon from shrinking during cooking. Wrap each scallop in a piece of bacon and secure with half a toothpick.

Cook the corn in boiling salted water for 2 minutes then drain and refresh under cold water. Dry with kitchen towels.

Whisk all the ingredients except the basil in a bowl and season. Add the basil just before serving.

To cook: 
Lightly oil a grill plate and preheat. Cook the scallops and corn for 3-4 minutes. Cooking time for the scallops will depend on their size. Remove the toothpicks from the scallops.

Slice the kernels off the sweetcorn and combine in a bowl with the dressing and basil.

To serve: 
Spoon the salad into large scallop shells or small bowls and top with 3 scallops. 


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