Billingsgate scallop and bacon sandwich

This hearty Billingsgate sandwich is at its best when paired with a sugary, strong cup of tea – wolfed down while stomping steel-cap boots to keep warm. It’s also a stirring breakfast to enjoy in the comfort of your own home. The salty bacon and meaty scallop make a great partnership, and a shellfish-based breakfast feels like a decadent start to the day.

Cook the bacon under the grill.

Heat a knob of butter in a frying pan. Sear the scallop for 45 seconds. Flip it over, and fry for another 30 seconds on the other side.

Note: usually, recipes instruct that scallops are seasoned before cooking. Bear in mind that this scallop will be served with salty bacon, so it’s not necessary. Dust with a small bit of salt and pepper if you wish, but do so sparingly.

Butter the two slices of bloomer bread. Lie the bacon on one slice, then the scallop on top of it, and finally the second slice of bread.

Cut the sandwich in half and serve with a strong cup of tea.

Serves 1


  • 2 rashers of back bacon
  • 1 large, fresh scallop (with roe still attached)
  • 2 slices of white bloomer bread
  • Butter, room temperature

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