Fry a few rashers of streaky bacon in a heavy pan until crisp; then lay aside on a strip of absorbent kitchen roll. You should have a nice lining of bacon fat in the pan; add a modicum of olive oil and a small pat of butter and put over a strong heat (I use the central wok burner on my gas cooker.) When it is sizzling, throw in the scallops (you may want to delay the orange roes because they cook a bit faster, and you don’t want them hard or rubbery). Fry quickly for two or three minutes, turning the scallops rapidly; then just before turning off the heat and dishing them up, splash a few drops of raspberry vinegar into the pan. Serve with pilaw rice, and garnish with the bacon and a few fresh raspberries. This is a great dish as a starter to a cold main course, or a main course with a cold starter.
Roger Collis
Roger has earned world-wide recognition as a business travel guru through his weekly column, 'The Frequent Traveler,' in the International Herald Tribune; and as a contributing columnist for the New York Times. He has been described as the dean of business-travel journalists in Europe, who ‘created the template for business-travel columns in newspapers worldwide.’ An actor and broadcaster, Roger provides the many voices offered by Voicesetcetera.com.