This sublime Galton Blackiston recipe celebrates beautifully fresh ingredients while being quick and easy to prepare. Full of flavour, it’s the perfect dinner party dish, bound to impress guests over the coming season.

Galton prides himself on using the very best in fresh local ingredients. To help you achieve the same great tasting dishes all season long here a few useful pointers.

Galton Blackiston Recipe:

Pan Fried Scallops with Guacamole & Crispy Bacon

Serves 4

Ingredients:

12 king scallops
2 tbsp olive oil
Salt and pepper
6 rashers of smoked, streaky bacon

Top tip: Try and look for the best quality scallops. Ensure you just sear the scallops; it’s better to undercook slightly than overcook.

Method

1. Firstly, shuck the scallops by carefully easing the shell open with a small, sharp knife. The scallops should come away from the shell with the skirt, muscle and coral. Remove the skirt and the muscle. I also remove the coral, but this is a personal preference. Wash the scallops thoroughly in cold water and pat dry with a tea towel.
2. Place the scallops in a bowl, spoon over the olive oil, season and allow to marinate for 10 minutes.
3. Preheat the grill to hot, and grill the bacon until nicely crisp. Set aside.
4. Heat the ridged or non-stick frying pan until hot. Over a high heat sear the scallops in the pan for about 2 minutes on each side. The scallops will be warmed, but rare, and if they are fresh, this is the best way to serve them. However, if you prefer them done a little more, cook them for just a bit longer on each side. Serve with crispy bacon and a dollop of spicy guacamole.

For the Guacamole

Ingredients:

2 ripe avocados, skinned and chopped
Juice of a lime
1 clove of garlic, mashed
4 tbsp fresh coriander, chopped
1 red chilli, finely chopped
1 shallot, finely chopped
150 ml (¼ pint) olive oil
Splash of Tabasco
Coarse salt flakes and pepper

Method

1. Place the chopped avocados into a bowl, pour over the lime juice followed by the rest of the ingredients. Mix well, taste and season.
2. If you do not plan to use it straight away, to help prevent the guacamole from discolouring, push clingfilm directly onto the guacamole to exclude the air. Set aside in a cool, dark place until needed.

A favourite of ours, this Galton Blackiston recipe is sure to have guests coming back for more. Keep an eye out for more delicious recipes and learn more about the Michelin-star chef himself here.