Scallop and bacon bap with chilli crisp mayo

The cook

1. 01

   Step 1SORT THE FIRE

   Set up your kettle BBQ for two-zone cooking, with lit charcoal on one side and no fuel on the other. Aim for around 220°C with the lid down. Set a cast-iron griddle across the zones and let it heat for 10 minutes. Allow extra time beforehand to light the charcoal.

2. 02

   Step 2MIX THE MAYO

   Stir the mayonnaise, chilli crisp and 5 ml lemon juice together. Taste it. You want creamy, crunchy heat with enough sharpness to cut through the bacon.

3. 03

   Step 3BUILD THE CRUNCH

   Toss the cabbage and spring onions with 10 ml lemon juice and a little salt. Leave for 5–10 minutes, then drain off any liquid. Crunch in the bap is good. A soggy bottom is not.

4. 04

   Step 4DRY THOSE SCALLOPS

   Pat the scallops thoroughly dry with kitchen paper, including the sides. Keep chilled until the bacon is nearly ready. Surface moisture makes steam, and steam is the enemy of that golden crust.

5. 05

   Step 5CRISP THE BACON

   Lay the bacon on the griddle and cook for 6–8 minutes, turning regularly, until cooked through and crisp at the edges. Move it towards the cooler end if it colours too quickly. Transfer to a warm plate lined with kitchen paper and rest uncovered for at least 2 minutes while you finish the baps.

6. 06

   Step 6TOAST THE BAPS

   Toast the cut faces of the baps on a clean patch of griddle for 30–60 seconds, until golden. Set aside. Using tongs and folded kitchen paper, carefully wipe away excess bacon fat and any burnt bits, then let the hot end of the griddle recover for a minute.

7. 07

   Step 7SEAR, DON’T FIDDLE

   Coat the scallops with the rapeseed oil and season lightly with salt just before cooking. Place flat-side down on the hot griddle, leaving space between them. Sear without moving for 90 seconds–2 minutes, then turn and cook for another 1–2 minutes. They should have a golden crust and opaque, just-firm centres; give especially thick scallops a little longer on the cooler end rather than scorching them.

8. 08

   Step 8PILE IT HIGH

   Spread chilli crisp mayo over both cut faces of each bap. Add the drained cabbage, then three bacon rashers and three scallops per bap. Get the lids on and serve straight away. These deserve to be eaten hot, with napkins and very little conversation.