8 fresh or frozen scallops
4 slices bacon without rind
1 tablespoon chopped fresh or 1 teaspoon dried basil, tarragon or parsley
2 tablespoons oil, preferably olive oil
1 teaspoon wine or apple vinegar or 5 % vinegar
Salt and pepper
2 tomatoes for serving
basil leaves for garnish ( optional)
Let the shells taw if they are frozen. Open the shells and remove the roe and white muscle.
Use a sharp knife and cut crisscrossing incisions in the white muscle on both sides.
Stretch the bacon slices with the back of the knife. Cut slices in half.
Roll the bacon slices around the roe from the shells. Thread them on skewers alternately with the white shells muscle. Place skewers on foil in a roasting pan or on a rack.
Mix 1 tablespoon of the oil with chopped basil. Set it aside. Whisk together remaining oil with the vinegar, season with salt and pepper. Skin the tomatoes (optional), cut an intersection in the skin and dip them in boiling water for 10 seconds. Pull the skin of. Cut the tomatoes into wedges and place on serving dish. Drizzle with dressing.
Brush the skewers with some herbal oil. Cook them under the grill at 530° F. for approx. 5 minutes on each side until the bacon is golden and scallops cooked through. Brush with the rest of herbal oil when you turn the skewers . The skewers can also be fried in the frying pan.
Place the skewers on the serving dish and garnish with basil leaves.
Server skewers with boiled rice coloured with saffron or turmeric (added to the cooking water) and a mixed salad.
Use large mussel shells and wrap each in a small piece of bacon. Other shells can also be used.