A delightful scallop hors doevre which can be prepared earlier, refrigerated and cooked as guests are arriving. Simple to make, easy to manage as finger food but very delicious.


  • 500 gr Tasmanian Scallops

  • 125 gr Bacon Rashers

  • 1/4 cup vegetable oil

  • 2 tbs lemon juice

  • Salt

  • Cracked pepper

  • Toothpicks


  • 1.

    Mix oil, lemon juice, salt and pepper together.

  • 2.

    Toss scallops through the oil mixture and leave for 30 minutes.

  • 3.

    Cut bacon rashers into strips long enough to wrap each scallop.

  • 4.

    Roll each scallop up in a strip of bacon and fix with a toothpick through the scallop.

  • 5.

    Place on baking tray lined with baking paper.

  • 6.

    Bake in hot oven (200C) for 10 minutes or until bacon is cooked.


Serve while hot with a dipping sauce of sweet chilli, tartare, or a soy/garlic/ginger combination.

For a vegetarian alternative, replace scallops with pre-packaged frozen potato croquettes/gems and skip the marination. Great served with sweet soy sauce.

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