Hand-dived by Andy. Sourced from Isle of Raasay
bacon chopped into bits or bacon lardons
fresh lettuce leaves
chilli sauce (optional)
If you are lucky enough to get hand-dived scallops in your Fishbox then you will need to shuck them first. Our guide here.
Don't be put off if they have a strong smell of the sea, these little guys are still alive and may have some liquid in their shell. Once they are shucked the tasty white meat and roe should have no strong smell.
Once shucked, give the shells a quick clean under the tap. They make the perfect serving dish, straight from the bottom of the sea bed!
Heat some butter in a pan and cook your bacon. After a few minutes and once your pan is nice and hot, pop in your scallops and cook for a couple minutes on each side or until they are done.
Scallops don't need long to cook.
Lay some salad out on your clean scallop shells and add your bacon and scallops on top. Don't worry about adding salt, the scallops and bacon will be more than enough.
Drizzle over some chilli sauce if you wish or enjoy on its own.