This dish is a delicious combination of succulent scallops and crispy bacon,seaved on a bed of tender fennel and melting mascarpone.if you can’t get large scallops(known as king scallops),buy the smaller queen scallops and serve a dozen per person.if you buy scallops in the shell,wash and keep the pretty fan-shaped shells to serves a range of fish dishes in.
SERVES TWO
INGREDIENTS:
2 small fennel bulbs
130g/4 1/2oz/generous 1/2 cup mascarpone cheese
8 large scallops,shelled
75g/30z thin smoked streaky(fatty)bacon rashers(strips)
METHOD:
1.Trim,halve and slice the fennel,reserving and chopping any feathery tops.Blanch the slices in boiling water for about 3 minutes,until softened,then drain.
2.Preheat the grill(broiler)to moderate.Place the fennel in a shallow flameproof dish and season with salt and pepper.Dot with the mascarpone and grill(broil)for about 5 minutes,until the cheese has melted and the fennel is lightly browned.
3.Meanwhile,pat the scallops dry on kitchen paper and season lightly.Cook the bacon in a large,heavy frying pan,until crisp and golden,turning once.Drain and keep warm.Fry the scallops in the bacon fat fot 1-2 minutes on each side,until cooked through.
4.Transfer the fennel to sreving plates and crumble or snip the bacon into bite size pieces over the top.Pile the scallops on the bacon and sprinkle with any reserved fennel tops.
