Catch : Wild-caught
Harvest Method : Diving
Scallops, pre-cooked real bacon (cured with water, salt, sugar, smoke flavour, sodium phosphates, sodium erythorbate and sodium nitrite).
Succulent, sweet scallops are hand-wrapped in smoked bacon, secured with a sturdy wooden skewer for easy serving.
- Defrost scallops in refrigerator.
- Preheat oven to 205°C (400°F).
- Remove all packaging and place scallops on a baking sheet (1cm - 1/2in apart).
- Place on middle rack and cook between 16-18 mins.