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BLT Scallop

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Prep Time 10 mins

Cook Time 60 mins

Servings 1

B.L.T. Scallop by Chef Paul Syms



  • 2 dry u10 scallops
  • 8oog house cured smoked bacon( roughly chopped )
  • 8oog red onion chopped
  • 800g butter
  • 800 g sugar
  • 1 bottle of good red wine
  • 15g garlic minced
  • 1 ea tomato (heilrloom if possible )
  • 25g gelatin
  • 10g smoked paprika
  • Maldon sea salt
  • Fresh ground white pepper
  • Assorted greens to garnish


  • Place bacon, onions, garlic in a pan with the butter gently saute.
  • Deglace with red wine and reduce.
  • Blend and strain tomato with the paprika, bloom the gelatin and add to tomato liquid pass and set on tray
  • Place bacon mix into food processor and gently blend
  • Cool
  • Sear scallops on both sides seasoned with salt and pepper
  • Place on plate, cut gelee into cubes and garnish
  • Use a selection of seasonal greens to garnish plate
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