Scallops with Dipping Sauce Recipe

SpotX Wild Foods Recipe from Margret Jamieson
Prep:30 minutes Cook:45 minutes Difficulty:1

  • 10 bacon strips.
  • 10 large scallops.
  • 1 cup whipping cream.
  • 2 tablespoons Dijon mustard.
  • 2 tablespoons maple syrup.
  • Pinch of salt.
  • Place bacon in an ungreased baking dish.
  • Bake at 200°C for 7-10 minutes or until lightly browned.
  • Drain on paper towels.
  • Wrap each strip of bacon around a scallop.
  • Secure with toothpicks.
  • In a saucepan, bring cream to a boil. Reduce heat for about 8 minutes.
  • Stir in the mustard, syrup and salt.
  • Bring to a boil and boil for 2 minutes.
  • Meanwhile, place the scallops on a greased baking sheet.
  • Bake at 200°C for 6-10 minutes or until firm and opaque.
  • Serve with the cream sauce.

Scallops If there is one shellfish that has almost universal appeal it is scallops.
Scallop meat’s delicate but distinct taste lends it to a variety of dishes, and they are available throughout New Zealand from Stewart Island to North Cape.
Scallops are not hard to find. The season is August to February in most areas; although, this does vary from region to region so check with your local Ministry of Fisheries office (0800 4 RULES).

Scallops can be gathered from the shoreline in some harbours and after a decent blow they are occasionally found pushed up onto open-coast beaches. Individual catch limits vary from 20 to 50 according to the region they are gathered in, but universally they must measure 100mm across the shell. Anyone gathering scallops washed up on the shore must also adhere to daily bag limits.

Copyright © 2022 Spot X Publications Ltd. All Rights Reserved