Pan Fried Scallops with Bacon Crumb


1 tablespoon extra-virgin olive oil

25g fresh breadcrumbs (use Panko if fresh breadcrumbs aren’t possible)

2 rashers of streaky bacon, finely diced

2 garlic cloves, finely diced

1/2 Spanish onion, finely diced

40mls soy sauce

12 scallops on shell, roe removed

1 long red chilli, finely diced (deseeded if you don’t want too much heat)

3 spring onions, green tops only, finely slice and put in iced water to make them curl

1 lime, squeezed


  1. Over medium/high heat pan-fry the breadcrumbs in olive oil until crispy. Remove and set aside
  2. In the same pan, fry the bacon with garlic and onion, until soft onions and garlic are soft but not brown. Return breadcrumbs to the pan and add soy sauce. Stir to combine. Remove and set aside
  3. Remove scallops from their shell, reserve shell. In a hot pan, sear the scallops for 30 seconds on each side.  Do not overcrowd the pan to ensure they sear and don’t steam.
  4. To serve, place the scallops back on the shells, top with 1 teaspoon of bacon mixture, a sprinkle of red chilli and sliced spring onion. Before serving add a squeeze of lime

Searing scallops enhances their sweetness and makes them a sure fired match for our textured 2020 White Label Pinot Gris.  The acidity of the wine will balance out the fat in the bacon crumb while the apple, pear and lemon blossom fruit in the will complement the flavours of the scallops.

– Meg Brodtmann

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