Notice: Undefined variable: seo_page in /home/monteith/public_html/templates/header.html.php on line 5

Notice: Undefined variable: seo_page in /home/monteith/public_html/templates/header.html.php on line 7

Notice: Undefined variable: seo_title in /home/monteith/public_html/templates/header.html.php on line 17

Notice: Undefined index: REDIRECT_URL in /home/monteith/public_html/templates/header.html.php on line 23

Notice: Undefined variable: seo_page in /home/monteith/public_html/templates/header.html.php on line 45
Seared Scallops | Scallop Recipe | Scallops and Bacon

Scottish Food Recipes & Tasting Notes

We’re a passionate bunch at Monteiths with a real flavour for freshly prepared, locally sourced Scottish food alongside great cocktails. Our team have curated a selection of great food & drink Scottish recipes for you to try at home. Hopefully these give you a taste of what we’re all about.

Seared Scallops

Scallops have long held luxurious connotations, in part due to their delicate taste and texture. The quality of scallops in Scottish waters is extremely high and all our seafood is from the West coast to ensure both freshness & quality. They are supremely light and for that reason make a great ingredient to be used in starters. 

Our scallop starter is a stand out dish using only a few additional flavours that compliment the natural taste.

Below is the recipe for our seared scallops, maple bacon & cauliflower, based on 2 people:-


6 x scallops

4 x streaky bacon rashers 

15ml olive oil

15g unsalted butter

Salt & pepper to taste

4 x streaky bacon

Maple syrup

1/4 of a cauliflower 

200ml double cream

100ml milk  


Scallops: The key to searing the scallops is a smoking hot pan with the added olive oil. Dry the scallops and place in the pan. Pan fry both sides until golden brown. Add the butter and flip to make them juicy. Season with salt & pepper. 

Bacon: Place the streaky bacon on a tray, coat them in maple syrup and leave in the oven (180 degrees) for 10 minutes   

Cauliflower purée: Chop 1/4 of a cauliflower, boil in water until soft then drain. Add 200ml of double cream and 100ml of milk. Pass through a Chinese cap sieve then blend to make the purée texture.

Plate up the scallops, cauliflower and chop up the bacon rashers into smaller pieces. Garnish with coriander.

Back to Recipe list
Book Now