- 2 Large scallops per person;
- 3 dried figs per person;
- 1 Streaky bacon strip per scallop;
- Salt & Pepper;
- Butter and Olive Oil to fry in;
- For the Sauce:
- Wasabi cream;
- Crème fraise;
- Accadia Honey;
- White vine vinegar;
Wrap the scallops in the bacon and with a wood pin spear them in such a way that each scallop is held securely in place by a dried fig on either side. In a heavy bottomed pan heat the butter and oil until the butter simmers. Fry the scallop spear for just over a minute on each side that is covered in bacon. Serve with a drissel of sauce over a leaf of little gem lettuce.
To make the sauce simply mix the cream, wasabi and honey until you have a sauce that tastes clearly of wasabi, burns a little bit at the back of the mouth but is not very strong. Add the vinegar until you have a consistency whereby the sauce runs easily off a spoon but is still thick.