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Serves two
For the sauce
-1 table spoon capers
-2 anchovy fillets
-A spring 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.
The writer is a World famous TV chef, food expert, author and restaurateur. For more recipes, watch him on BBC Lifestyle courtesy of DSTV Kenya.
Photo: www.slavosalt.com
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