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Andy Bates is known for his hearty street food. His modern twists on classic dishes are fuelled by his international travels and a passion for re-discovering and cooking great British food. As the gaffer of specialist food company ‘Eat My Pies’, Andy brings the best of British food back to the public, including classic tarts, pies, Scotch eggs and, of course, some tasty puddings.

Andy is a contributing chef for Food Network UK and has already had two successful series broadcast on the channel - Andy Bates Street Feasts and Andy Bates American Street Feasts. His latest series, Andy Bates Brazilian Street Feasts, launched in February 2014. All three series follow him as he travels across continents to explore the world of street food and find the stories and people behind the recipes. As a result, he has become a leading expert on street food, with regular appearances on the street food circuit. Andy, who lives by the quote "You should always finish on a little bit of pudding", has also written a cookbook offering modern twists on classic dishes.

Chef TV Blog Recipes 

On a global food adventure meeting inspiring people along the way.

Bacon & Scallop Sandwich

Andy Bates

 

So, In honour of Bacon Day...

 

This is a sandwich I always make when I visit my folks. I first put it together on Christmas Day and now we always have it on special occasions whenever I'm visiting. If you've not tried this combo then you're definitely missing out. The smoked bacon works so well with the delicate taste of the scallops, nothing is needed apart from a lot of butter and the cooking juices from the pan.

 

ENJOY!


My Bacon & Scallop Sandwich

Ingredients

  • 6 rashers smoked streaky bacon
  • 6 scallops
  • A knob of butter
  • squeeze of 1/2 lemon
  • slices of brown bread

Method

In a frying pan, cook the streaky bacon until crisp. Once cooked to your liking, remove to a piece of kitchen towel.

In the same pan, cook the scallops in the bacon fat. Get the fat hot (but not too hot, it will spit) and place the scallops into the pan. Don't overcrowd the pan, or the scallops will steam rather than sear. Cook for two minutes, and then flip. Once flipped, add a small knob of butter and lemon juice to the pan. Cook for a further one to two minutes until the scallops are cooked through but still tender.

Take two slices of bread, brown or any other that you fancy, and build the sandwich with a layer of bacon, the warm scallops and some of the salty juices. Serve immediately.