Scottish Scallops With Crowdie Cheese And Bacon - Larder Love (2024)

Author: Karon Grieve Published : November 2013

These simple scallops with crowdie and bacon make the perfect appetiser or part of a party sharing platter. Packed with flavour, a wee bt different plus quick and easy to make as well.

Scottish scallops

Scallops are bi-valve shellfish with a flat, fanned bottom shell and domed fan shaped upper shell. The sort of shells that mermaids might use as a bikini.

They are found all over the world bur Scotland and the Isle of Mann are famed for their scallops. The main part of the scallop meat has a naturally sweet, tender and delicate in flavour.

The orange (female) or grey-pink (male) shape attached is known as the coral and the roe or milt sacs. These have a more robust flavour and are often removed when scallops are for sale.

Scallops can be purchased from a fishmonger in their shells where you will do the removal from shell, cleaning up and removal of the coral. Super easy.

However, you can generally buy scallops ready prepared at the fishmongers or fish counter of the supermarket. You can even buy frozen scallops but you don’t get the pretty shells with those.

Scallop tip

Always save the shells when buying fresh scallops so you can make recipes like this using frozen scallops when you can’t get to the shops!

Of course I’ve used local ingredients herefor my scallops with crowdie and bacon – like Ayrshire bacon and Crowdie, but you can use your local bacon and any good quality soft cheese when you make this.

Ingredients

• 2 thin slices of Ayrshire bacon (or your favourite type)
• 6 scallops in shells
• 2 tablespoons Light Olive oil
• 1 tablespoon chopped fresh parsley
• ½ teaspoon sea salt flakes
• Pinch of freshly ground black pepper
• ½ teaspoon ground ginger
• Grated zest of ½ lemon
• 25g/1oz Crowdie (or other soft cheese)
• 1 tablespoon balsamic vinegar

What is Crowdie

Crowdie is a soft cheese like a firmer version of cottage cheese and slightly crumbly too. Made from cow’s milk it was first browught to Scotland by the Vikings.

It is sorl rolled in a mixture of toasted oats and black pepper which gives the cheese a bit of a kick flavourwise.

You can check out my how to make your own homemade crowdie recipe and have a go at making this delightfully tasty cheese yourself.

How to make this scallop dish

• Grill the bacon until crisp and once cool snap into small pieces.
• De-beard scallops and remove roe. Place the scallops on their half shells on a baking tray.
• Mix the oil with parsley, lemon zest, ginger, salt and pepper then brush this over the scallops.
• Grill for 2 minutes at high temperature. Add the cheese and continue grilling for 1 more minute.
• Top with bacon pieces and a dash of the balsamic vinegar.
• Serve on a bed of rock salt with tiny forks

This recipe is featured in my cookbook A Wee Taste Of Scotland book page where you will see more photos and information on the book and a wee link to Amazon to buy a copy.

Looking for more quick and easy party food? Then check these out before you go;

Baked grapes with whipped feta bruschetta

Haggis baubles/truffles

Super easy prawn and bacon skewers

Steak toasts with mustard mayo

Scottish finnan toasts (posh fishy fingers!)

Smoked salmon on patoato scones

Mussel and leek party tartlets

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.