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Eat the Seasons - March 2012


In season this month

Fruit & Nuts
Forced Rhubarb
Vegetables & Herbs

Cabbages, Chicory, Purple Sprouting Broccoli, Spring Greens, Leeks, Sea Kale

Meat & Game
Fish & Shellfish
Cockles, Crab (brown, cock) Rock Oysters, Pollack, Wild Salmon, Sea Trout

It is Bacon Connoisseurs Week from the 19th to the 25th March – we’ve selected this recipe to celebrate!

Warm salad of scallops & bacon

Serves 6 people


  • 24 scallops
  • 6 tbsp olive oil
  • 2 tbsp lemon juice
  • 12 thin slices streaky bacon
  • 4 tbsp chopped parsley
  • 50g pine nuts
  • 25g golden raisins
  • Fresh pea shoots to serve


  • Wash and dry the scallops.
  • Heat about a tablespoon of olive oil in a frying pan and seal the scallops, until they are an even colour on each side.
  • Cut each strip of bacon in half across and wrap around a scallop.  Secure with a cocktail stick.
  • Pop them into a pre-heated oven at 190 degrees C for 5-6 minutes until the bacon is crisp and golden.
  • Whilst the scallops are in the oven, heat the lemon juice, olive oil, chopped parsley, pine nuts and raisins in the pan the scallops were sealed in.
  • Put 4 scallops on each plate and pour over the warm salad dressing
  • Sprinkle with fresh pea shoots and serve.