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Chip-Smoked Scallops with a Sweetcorn and Bacon Salad

Recipe by Richard Corrigan from Cookery School

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Bacon and scallops is one of those combinations that just work so well. This dish packs in all the flavours of woody smokiness, zingy lemon and the saltiness of bacon to complement the subtle sweetness of the scallops.

Serves 4

Ingredients

30g butter
½ onion, peeled and finely chopped
Kernels from 2 whole sweetcorn cobs
4 tbsp double cream
4 rashers unsmoked streaky bacon, cut into lardons
12 scallops, removed from the shell and roe removed
200g pea shoots
1 lemon, cut into wedges
Approx. 200g wood chips

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Method

Heat a sauté pan over a low to medium heat and put in the butter. Once it has melted, add the onion and cook for 3–4 minutes until soft. Add half the sweetcorn kernels and cook for 2 minutes, then add the cream and simmer for 4–5 minutes until the sweetcorn is cooked. Place in a food processor and blitz until smooth.
Heat a small frying pan over a medium heat and put in the streaky bacon lardons and the rest of the sweetcorn. Cook for 3–4 minutes until the bacon is crispy. Add a dash of water to the pan to moisten if necessary.
Place some tin foil in the bottom of a wok and put the wood chips on top. Then place a metal rack on top of the chips and turn on the heat under the wok. Once the chips have begun to smoke, place the scallops on top of the rack, put a lid over the rack and smoke for 30 seconds to 1 minute. The scallops should be browned and coloured on the outside but not cooked through.
Transfer the smoked scallops to the bacon pan and sear over a high heat for 10–20 seconds on each side.
Using a spoon, place the creamed sweetcorn in 3 dollops on each plate to form the shape of a triangle, leaving a space in the middle. Then place a scallop on top of each dollop of creamed sweetcorn and scatter the fried sweetcorn and bacon around. Dress the pea shoots with some lemon juice and place them in the space in the middle of the plate.