Bacon and scallop skewers with peppercorn butter

Name: Bacon and scallop skewers with peppercorn butter
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: Makes 6 skewers
Ingredients: 1 small garlic clove, crushed; 1 tsp green peppercorns in brine (from delis and selected supermarkets), drained; 125g unsalted butter, chopped, softened; 18 large scallops, cleaned; 100g piece speck or flat pancetta, cut into 1.5cm pieces; 1 tbs sunflower oil; Baby flat-leaf parsley, to serve

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Bacon and scallop skewers with peppercorn butter

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by Charlotte Binns-McDonald

Nov 01, 2017

Bacon, scallops, barbecue, it's a match made in heaven.

1 small garlic clove, crushed
1 tsp green peppercorns in brine (from delis and selected supermarkets), drained
125g unsalted butter, chopped, softened
18 large scallops, cleaned
100g piece speck or flat pancetta, cut into 1.5cm pieces
1 tbs sunflower oil
Baby flat-leaf parsley, to serve

Method

1.

To make the green peppercorn butter, using a fork, coarsely mash garlic and peppercorns until well combined. Add butter and 1/2 tsp salt flakes, and coarsely mash until well combined.
2.

Thread scallops and speck onto skewers, alternating between each. Brush with oil.
3.

Heat a chargrill pan or barbecue to high heat. Grill skewers, turning frequently and topping with small pieces of butter mixture, reserving some to serve, for 11/2-2 minutes each side or until scallops are just cooked through.
4.

Place skewers on a serving platter and top with remaining butter mixture. Scatter with baby parsley and serve immediately.