It was one of those moments. We’d eaten far too much cod from our first day’s fishing and we had a surplus of scallops. I remembered my dad cooking me scallops and bacon for breakfast once when I was a kid and it had kind of stuck in my head. Mark Hix
Mark Hix has been a part of the Holmen Lofoten family for some time now. As a close friend of Val’s, Mark came out to the Lofoten Islands to explore our natural larder and environment, and make the most of the famous fishing opportunities. He served this for our brunch one morning, which makes for an elegant way to start a lazy weekend, but it would be equally perfect as a starter for a feast.
4 very fresh, large scallops, cleaned and the cupped half-shell reserved
Half a tablespoon of olive or rapeseed oil
4 to 6 thick rashers of streaky bacon, cut into 1/2 cm dice (or 80 to 100g diced pancetta)
4 Clarence Court Burford Brown eggs
Salt and freshly ground black pepper
- Preheat the oven (wood-fired, if you have one!) to 200ºC/gas mark 6.
- Heat the oil in a frying pan and gently cook the bacon on a low heat for 2—3 minutes, then remove from the heat.
- Meanwhile, detach the roe from each scallop and cut them into three or four pieces. Add to the bacon and continue to cook over a low heat for a couple of minutes.
- Place the scallop meat in one side of the shell and season. Crack the egg in next to the scallop then place the shells on a tray and bake for about 10 minutes, or until the white is just set.
- To serve, scatter with the bacon pieces.