World Cuisine

  • 200 g (7 oz) country-style bread, cut into small cubes
  • 100 ml (3½ fl oz) warm water
  • pinch of sweet paprika
  • 5 tablespoons olive oil
  • 4 bacon rashers
  • 3 garlic cloves
  • 12 shelled and cleaned plump scallops
  • salt
  • chopped parsley, to garnish
  • lemon slices, to serve

Place the bread in a bowl. Mix the measurement water with a little salt and the paprika, then pour over the bread and leave to soak for 30 minutes.

Heat 4 tablespoons of the oil in a large frying pan, add the bacon and garlic and cook until the bacon is crisp. Remove from the pan, discard the garlic and break the bacon into small pieces.

Squeeze any excess water from the bread, then cook in the pan for 10 minutes, stirring frequently, until crisp and golden. Return the bacon pieces and heat through.

Meanwhile, in a separate frying pan, heat the remaining oil. Pat the scallops dry with kitchen paper, season with salt and then fry for 2–3 minutes on each side until golden and just cooked through. Serve sprinkled with the bacon breadcrumbs and parsley, along with lemon slices.

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