Ingredients
- ¾ cup white wine
- 1 tablespoon lemon juice
- 36 scallops, cleaned
- 1 cup parsley sprigs
- 2 cloves garlic, chopped
- 4 slices bacon, cut into 5 cm strips
- 30 g butter, melted
- salt and black pepper
- metal or soaked wooden skewers
Sauce
- 1 small onion, finely chopped
- 2 tablespoons white wine vinegar
- ⅓ cup thickened cream
- ½ teaspoon cornflour
Method
1. In a small pan, heat wine and lemon juice. Add scallops and simmer 1–2 minutes until just turning opaque. Drain and reserve poaching liquid.
2. Combine parsley and garlic in food processor. Process 30 seconds or until finely chopped. Spread onto a flat plate. Roll scallops in parsley mixture until completely covered.
3. Thread 6 scallops, alternating with pieces of rolled bacon, on skewers. Brush brochettes with melted butter; season with salt and pepper.
4. To make Sauce: In a small pan, heat finely chopped onion, vinegar and ⅓ cup of the reserved poaching liquid. Boil mixture for 5 minutes or until reduced to 2 tablespoons. Blend cream and cornflour and add to mixture. Stir over low heat until mixture boils and thickens. Set aside and keep warm.
5. Place brochettes under a preheated grill. Cook 4–5 minutes, turning frequently, until bacon is cooked. Serve immediately with freshly cooked pasta or on a bed of rice. Accompany with warm sauce in a serving jug.
