Pan-fried Scottish Scallops on a leek puree with crispy bacon and kale chips is a really delicious way to start a meal.
Fry sweet Scottish scallops gently in butter and place on top of a creamy leek puree topped with little pieces of crispy Ayrshire bacon and crunchy kale chips.
Ingredients for Pan-Fried Scottish Scallops
I love to cook with Scottish produce and both king scallops and queenies are fished locally in the Solway Firth, mainly being landed at Kirkcudbright.
You can buy them on the shell but as I don’t use the shell in this recipe, I buy them without the shell.
Leeks are part of the recipe for traditional Scottish Cock-a-leekie soup and grow well over the winter in the colder climes of Scotland. They add a mild onion flabour to this recipe without overpowering the sweet scallops.
Kale also likes the cool Scottish climate and was grown as a staple winter vegetable long before it became the popular health food that it has become today.
I grow kale in my garden and add it to my popular Scotch Broth recipe.
I remember being sent to the grocers for traditional Ayrshire middle bacon when I was a child. Ayrshire hand-rolled middle bacon. combines the back and streaky bacon for the best of both worlds.
Use streaky bacon if you find it difficult to Ayrshire middle bacon
Tips for making the Pan-Fried Scallop Recipe
- Follow the steps for each element of the recipes These are all fairly straightforward. and easy to follow.
- Cook the bacon until it is really crisp or it will be more difficult to crumble.
- Make the leek puree, bacon and kale chips in advance and warm them up just before serving.
- Do make the kale chips. They are so easy to make and really add to the overall taste and texture of the dish.
This recipe for Pan-Fried Scottish Scallops makes the perfect appetiser for a seasonal dinner party at Christmas or New Year or for the Ultimate Burns Supper on the 25th of January.
More Appetiser Recipes from Farmersgirl Kitchen
More Recipes using Scallops
Seared Scallops with Leek Tagliatelle and Chilli Jam -Farmersgirl Kitchen
Fish Pie with Scallops-Farmersgirl Kitchen
Beetroot Spaghetti with Scallops – Fuss Free Flavours
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Pan-fried Scottish Scallops on a leek puree with crispy bacon and kale chips
- 12 scallops 3 per person
- 2 medium leeks
- 30 g butter
- 10 g kale chips
- 1 tsp Scottish rapeseed oil
- 2 rashers Ayrshire middle or streaky bacon
- Salt & freshly ground pepper
To make the leek puree
- Split the leeks from top to bottom and rinse thoroughly to remove any earth and grit.
- Drain and chop finely.
- Melt 20g butter in a saute pan on a medium heat, add the leeks and saute gently until the leeks have softened but not coloured, about 10-15 minutes, leave to cool.
- When cool, puree in a liquidiser or food processor with a tablespoon of cream and a tablespoon of milk. The texture of the puree should be that of whipped cream, so add a little more liquid if it is too thick.
To make the kale chips
- Cut the thick ribs out of the kale and cut into small pieces.
- Rub the oil into the kale pieces
- Spread onto a baking sheet and bake at 200C for 10 minutes (check frequently to make sure they don’t burn)
- When crisp remove to a plate covered in kitchen paper and they will crisp up further
To make the crispy bacon
- Grill or oven bake the bacon (while you are making the kale chips) until it is brittle and crisp about 5-8 minutes.
- When cool, crumble into small pieces
To cook the scallops
- Melt the remaining 10g butter in a frying pan on a medium to high heat.
- Cook the scallops for 3 minutes each side.
- Spread a dessert spoonful of the leek puree across each plate.
- Top each with three scallops
- Drizzle over the buttery juices from the pan.
- Sprinkle with crispy bacon and kale chips.
- Place a few kale chips up either side of the row of scallops.