Brochette de noix de St Jacques et poitrine fumee 900x600

Scallops brochette

For 4 people | Preparation: 245 minutes | Cooking: 20 minutes


  • 700 g of scallops
  • 300g thin slices of smoked streaky bacon
  • Salt and pepper
  • 1 bunch of thyme
  • 1 bunch parsley
  • 15cl olive oil
  • 2 garlic cloves
  • 15cl of dry white wine


  • Chop the parsley, the garlic and set aside
  • Chop the parsley, the garlic and set aside Put scallops in a colander, wash out with warm water, pat dry and drop in a bowl
  • Sprinkle scallops with oil and wine
  • Remove the leaves from the thyme, sprinkle half of the parsley, add garlic
  • Salt and pepper
  • Mix and let marinate in the fridge for 4 hours, turn them over from time to time
  • Preheat oven to 250 ° C, th. 8-9.
  • Wrap a slice of bacon around each scallop.
  • Garnish kebabs
  • Baste with the marinade, bake them.
  • Cook during 10 minutes on each side by spraying
  • Sprinkle with remaining parsley

Message from the Cellar master:
“Discover the harmony which binds the tanninc touch of brut cider with
the smoked and the hazelnuts notes of scallops. »

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