You don't have to break bank to enjoy a perfect meal. Try this scallop and bacon skewers for a perfect evening.
Serves two
250g spinach
1 garlic clove, crushed,
50g butter
50ml double cream
2 tablespoon good flavored Cheshire cheese, grated
salt and freshly-ground black pepper
1 tablespoon breadcrumbs
olive oil
4 slices of streaky smoked bacon
4 chunks of crusty bread
4 large diver caught scallops
For the sauce
1 table spoon capers
2 anchovy fillets
A sprig of fresh rosemary leaves picked
150ml tomato passata
50g pine nuts toasted
1 lemon, cut into wedges
DIRECTIONS
Pre heat the oven 180 degree centigrade/mark 4. To make the sauce, heat 2 tablespoons olive oil in a pan. Add the capers, anchovies and rosemary. Stir in the tomato passata and finish with the pine nuts and lemon wedges and cook for 20 minutes. Meanwhile, fry the spinach with the garlic in the butter. Add the cream, cheese and season. Place in a small ovenproof dish and sprinkle over the bread crumbs. Cook in the oven for 15 minutes.
Roll the bacon around the chunks of bread and thread them on to the skewers, alternating with the scallops. Drizzle with olive oil, season and grill on a griddle on all sides until cooked. If you do not have a griddle, cook under a hot grill instead. To serve, slide the scallops and bread chunks off the skewers on to a big plate. Spoon over some of the sauce and serve with the spinach on the side.