Serving scallops in the shell means there’s no need to get out fancy servingware. The salty savour of the bacon and blue cheese works a treat with the sweet seafood, as Hix Restaurants’ chef Ronnie Murray proves in this cracking canapé.

Scallops with bacon and Castello Danish Blue potatoes

Makes 12


  • 12 scallops, on the half-shell
  • 2 large, floury potatoes
  • 150g Castello Danish Blue
  • 100g bacon lardons
  • 20ml milk
  • 100g breadcrumbs
  • Small bunch of chives


  • Check the scallops are all intact and lightly season, then put to one side.
  • Peel the potatoes and boil in a pan until soft.
  • Fry the bacon lardons in a dry pan until crisp, then lay on a piece of kitchen roll to drain. Keep the pan aside and do not wash.
  • Mash the potatoes in the pan with a splash of milk and the cheese over a low heat until creamy.
  • Preheat grill to moderate.
  • Chop the chives and mix with the breadcrumbs. In the same pan used to fry the bacon, lightly toast the mixture until golden.
  • Spoon the mash and bacon into the scallop shells.
  • Place a scallop on the bed of mash, sprinkle with breadcrumbs and put under the grill for 5 minutes.
  • Serve immediately.

For more information on Castello cheese, visit