Serves: 4
INGREDIENTS
12 fresh scallops
6 slices streaky bacon
3 cobs of sweetcorn
olive oil
sea salt and freshly ground pepper
toothpicks
Dressing
1 teaspoon mild curry powder
3 tablespoons olive oil
1 clove garlic, crushed
1 teaspoon wholegrain mustard
1 tablespoon white wine vinegar
sea salt and freshly ground pepper
2 tablespoons chopped basil
METHOD
Season the scallops with salt and pepper. Cut the bacon into two shorter strips and ‘stretch’ each piece with the back of a large knife. This helps stop the bacon from shrinking during cooking. Wrap each scallop in a piece of bacon and secure with half a toothpick.
Cook the corn in boiling salted water for 2 minutes then drain and refresh under cold water. Dry with kitchen towels.
Dressing: Whisk all the ingredients except the basil in a bowl and season. Add the basil just before serving.
To cook: Lightly oil a grill plate and preheat. Cook the scallops and corn for 3-4 minutes. Cooking time for the scallops will depend on their size. Remove the toothpicks from the scallops.
Slice the kernels off the sweetcorn and combine in a bowl with the dressing and basil.
To serve: Spoon the salad into large scallop shells or small bowls and top with 3 scallops.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.