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Pan Fried Scallops, textures of apple, butterscotch and bacon

Serves 1


3 scallops

1 Granny Smith apple

200ml concentrated apple juice

50g demerara sugar

50g butter

3 slices of pancetta

2 gelatine sheets



1. To make the apple puree, peel and chop the apple. Place the apple in a pan along with 20ml of concentrated apple juice for 10 minutes until the apple is cooked. Then use a blender to purée.

2. To make the apple jelly, use the remaining apple juice. Add to a pan and bring to the boil then remove from heat. Add the gelatine sheets, pass through a sieve and pour in a small tray 1cm deep. Place in the fridge to cool. Remove after one hour and cut into 1cm squares of jelly.

5. Whilst the apply jelly is setting cook the pancetta. Place the pancetta slices between 2 heavy oven trays and cook in the oven at 180c for 12 minutes to get the crispy texture. The pancetta needs to be flat. If you are to fry the pancetta it will curl.

3. The apple foam is optional as requires a foam gun with 2 chargers. If you don’t have a foam gun in your kitchen, our head chef recommends small scoops or pieces of raw apple. This is to add sharpness to the flavour of the dish.

4. To create the butterscotch, place the demerara sugar in a pan and heat until you have a light brown caramel coloured sauce. Add the butter and whisk to achieve sauce consistency.

6. Season the scallops with salt and pan fry the scallops in the pan until golden brown.

Serve the scallops with apple puree, apple jelly, apple foam or apple scoops, crispy pancetta and butterscotch sauce.

Top tip: if you’re serving for a dinner party, always remember presentation is everything!

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Golf View Hotel & Spa. Tariff

Number of Rooms 42
Rates (including breakfast)
Junior Suite £240
Superior Room £240
Standard Room £190
Single Occupancy of Standard Room £120 - £190
Dinner Supplement per person £32.95