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Scallops 2 Ways with DCF Chef Egan - Recipe

Scallops with Kilpatrick style and Seaweed butter

How to Dress Show Stopping Scallops

Australian, shell on scallops are the perfect seafood to impress your guests with- perfect for portioning and the best part is, they sit on their own stunning plate (straight from nature!). When you're hosting or thinking of ways to save time, grilling up a scallop on its shell is a great option. We sourced our Australian scallops from Fin's Seafood, our fish supplier, and we're excited to bring them to Dirty Clean Food (coming soon!).


You can make a delicious Kilpatrick style with our nitrate free pasture raised bacon topped with a tasty punchy sauce that caramelises into intense gooey flavour, or enjoy the pure flavour of seafood and enhance the umami with Devoted Artisan Butter's seaweed butter.

Made fresh using ingredients available at Dirty Clean Food.

Kilpatrick Scallops

For the Bacon Crumb;


  • Lay bacon out on baking tray lined with baking paper
  • Sprinkle brown sugar liberally over bacon
  • Bake in oven at 175 degrees for 20 minutes or until crispy
  • Remove from oven and allow to cool
  • Once bacon has cooled cut bacon into slices or roughly chop
Ingredients from Dirty Clean Food

For the Sauce;

  • 2 tbsp barbecue sauce
  • 2 tbsp tomato sauce
  • 2 tbsp Worcestershire sauce
  • 1 tbsp tabasco sauce


  • Mix ingredients together and spoon over scallops
  • Bake in oven at 220 degrees for 5 minutes or until scallop meat is completely opaque
  • Add bacon crumb and serve

Seaweed Brown Butter Scallops

For the Sauce;


  • On medium heat melt the butter and stir until butter starts frothing. Adjust the heat as required so that the butter doesn't burn- stirring until brown and bubbling. Take the butter off heat immediately. Spoon onto scallops.
  • Bake in oven at 220 degrees for 5 minutes or until scallop meat is completely opaque.
Brown butter seaweed scallops
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