Bacon-wrapped scallops with maple syrup

Method

1. Preheat the oven to 190C/gas 5.

2. Place the cabbage on a large sheet of foil, top with onion, garlic, thyme, maple syrup and cider vinegar. Dot with butter and season with salt and cracked black pepper. Seal the foil edges, place on a baking tray and cook in the oven for 45 minutes.

3. While the cabbage is cooking, season the scallops lightly with salt and pepper. Cut the bacon in half crosswise. Wrap each scallop in a piece of bacon, string 5 of them onto each skewer and drizzle with half the maple syrup.

4. About 10 minutes before the cabbage is cooked, turn up the heat to 220C/gas 7. Place the scallops on a baking tray, and cook in the oven for 8-10 minutes, turning once, until the scallops are opaque and the bacon is cooked.

5. Drizzle with remaining syrup and freshly ground black pepper and serve with the cabbage and mashed potatoes.

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Ingredients

For the braised cabbage

2/3 heads Savoy cabbage, cored, cut into wedges
1 Spanish onion, thinly sliced
2 garlic cloves, finely chopped
1 tsp thyme leaves
2 tbsp maple syrup
75ml Cider vinegar
100g Butter, diced
cracked black pepper

For the scallops

20 Scallops, roe removed
10 slices Canadian streaky bacon
8 tbsp maple syrup
4 wooden skewers, about 10cm long, soaked in water
salt and pepper, to season

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