Bacon-wrapped prawns and scallops

1

Ingredients

  • 12 jumbo raw peeled deveined prawns, 16 to 20 count per 450g
  • 12 large sea scallops, trimmed, well drained
  • 1 lime, juiced, zested
  • 1 tbsp toasted sesame oil
  • 1 tbsp griddle seasoning or coarse salt and black pepper
  • 1 tsp hot red pepper flakes
  • 12 slices centre-cut or smoked bacon, halved
  • Toothpicks
  • 3 spring onions, very thinly sliced on an angle

Use imperial measurements

Method

How to make Bacon-wrapped prawns and scallops

1) Preheat oven to 230C/Gas 7.

2) Place prawns and scallops in a shallow dish or bowl. Dress seafood with lime juice and zest, a generous drizzle of sesame oil, grill seasoning and hot pepper flakes.

3) Wrap each prawn and scallop with a half slice of bacon. Wrap each prawn, working from head to tail, pulling bacon snugly around the prawns. Wrap the bacon around the outside of each scallop. Fasten bacon in place as necessary with picks.

4) Arrange the prawns and scallops on a slotted baking pan, such as a grill pan, to allow draining while bacon crisps. Bake prawns and scallops for 10 to 14 minutes, until prawns are pink and curled, scallops are opaque and bacon is crisp. Prawns may finish before the scallops.

Arrange cooked seafood on platter and sprinkle with chopped spring onions.

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