Makes a light supper for two on a bed of mashed potato with an orange and watercress salad

  • 12 scallops (hand dived Sconser scallops)
  • 4 rashers of bacon
  • 1 fat clove of garlic
  • Juice and zest of half a lime (use the other half of the lime to make a dressing for the salad)
  • 2 tbsps olive oil 
  • 6 drops of orange bitters – I would buy Regan’s orange bitters No 6 as a result of reading an excellent survey on the Oh Gosh site
  • Butter for frying
  • 2 tsps white rum
  • Bunch of chives, chopped
  • Smoked salt and white pepper
  1. Crush the garlic with the smoked salt and add to the oil, the bitters, and the lime juice
  2. Marinate the scallops in this mix for about half an hour
  3. Chop the bacon and fry it as much as possible in its own fat, but add butter to stop the frying pan getting dry
  4. Add more butter and get it foaming, then add the scallops
  5. At the last minute add the rum, the marinade, and a generous handful of the chives (add the rest to the salad)