Floyd's Food: Scallops with Cointreau on a skewer

By
Imogen Corke
Added
16 July, 2015

Cooked writer Imogen Corke is eating her way through one of our most iconic cookbooks, Floyd's Food. Keith Floyd changed the landscape of British cookery, turning the UK's bad reputation of unimaginative and bland food into something much more interesting, extravagant and appealing. Have these recipes stood the test of time? There's only one way to find out, and luckily, Imogen is prepared to eat aspic jelly so you don't have to. This week it's scallops with Cointreau on a skewer.

scallops with cointreau

Why?

Floyd’s food isn’t the same without alcohol, so after last week’s booze-free goulasch it seemed only right to go the opposite way.

 

The prep

I used quite petite scallops with no roe, so half a rasher of bacon was plenty. Smothering them in butter seemed like an unnecessary move, but it wouldn’t have been Floyd without it!

 

The cooking 

If I had a garden I would definitely have grilled these on the barbecue. The bacon doesn’t take long to cook, so the scallops, protected by bacon fat, didn’t have a chance to overcook or dry out. It’s always fun setting a pan on fire, and dousing the flames with cream felt marvelously decadent!

 

The verdict 

There was only a hint of orange in the sauce, it wasn’t overpowering but gave the dish a nice twist. A great, quick weekday supper.

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