{"id":565,"date":"2020-03-13T13:07:33","date_gmt":"2020-03-13T13:07:33","guid":{"rendered":"https:\/\/www.holmenlofoten.no\/?p=565"},"modified":"2020-05-15T06:29:38","modified_gmt":"2020-05-15T06:29:38","slug":"mark-hixs-holmen-brunch-scallops","status":"publish","type":"post","link":"https:\/\/www.holmenlofoten.no\/nb\/mark-hixs-holmen-brunch-scallops\/","title":{"rendered":"Mark Hix\u2019s Holmen Brunch Scallops"},"content":{"rendered":"<p><em>It was one of those moments. We\u2019d eaten far too much cod from our first day\u2019s 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<\/em>. <strong>Mark Hix<\/strong><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p>Mark Hix has been a part of the Holmen Lofoten family for some time now. As a close friend of Val&#8217;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.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p>Serves 4<\/p>\n\n\n\n<p><strong>INGREDIENTS<\/strong><\/p>\n\n\n\n<p>4 very fresh, large scallops, cleaned and the cupped half-shell reserved<br> Half a tablespoon of olive or rapeseed oil<br> 4 to 6 thick rashers of streaky bacon, cut into 1\/2 cm dice (or 80 to 100g diced pancetta)<br> 4 Clarence Court Burford Brown eggs<br> Salt and freshly ground black pepper<br> &nbsp;<br> <strong>METHOD<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Preheat the oven (wood-fired, if you have one!) to 200\u00baC\/gas mark 6.<\/li><li>Heat the oil in a frying pan and gently cook the bacon on a low heat for 2\u20143 minutes, then remove from the heat.<\/li><li>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.<\/li><li>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.<\/li><li>To serve, scatter with the bacon pieces.<\/li><\/ol>","protected":false},"excerpt":{"rendered":"<p>Mark Hix has been a part of the Holmen Lofoten family for some time now. As a close friend of Val&#8217;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.<\/p>","protected":false},"author":3,"featured_media":566,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[14],"tags":[],"class_list":["post-565","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Mark Hix\u2019s Holmen Brunch Scallops - Holmen Lofoten<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.holmenlofoten.no\/nb\/mark-hixs-holmen-brunch-scallops\/\" \/>\n<meta property=\"og:locale\" content=\"nb_NO\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mark Hix\u2019s Holmen Brunch Scallops - Holmen Lofoten\" \/>\n<meta property=\"og:description\" content=\"Mark Hix has been a part of the Holmen Lofoten family for some time now. As a close friend of Val&#039;s, Mark came out to the Lofoten Islands to explore our natural larder and environment, and make the most of the famous fishing opportunities. 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