Advice To Chefs - Don't Cut The Roe Off Scallops!

 

The roe is the best part of the scallop, why on earth do some chefs chop it off (as in the Ivy London see above photo)?

Here's how they are meant to look (photo below shows my home cooked version).

 

Scallops and Bacon

 

Two of my favourite local suppliers provided me with the the ingredients for this simple starter.

The smoked back bacon came from my good chum Derek Stott of D and D Family Butchers, and the scallops (note the roe must always be attached for the best flavour) came from the good people of Sea Haze on Brighton Beach.

The bacon and scallops were fried in butter with black and white pepper, note scallops need no more than 60 seconds each side (any more than that and they will be like rubber!).

Absolutely delicious!