Bacon & Scallop Brioche with Chilli Crisp Mayo
Sweet maple-glazed bacon and perfectly seared scallops come together in a rich brioche bun layered with peppery rocket. Finished with a punchy chilli crisp mayo, this indulgent sandwich balances smoky, sweet, and spicy flavours in every bite.
Ingredients
4 slices streaky bacon
4 large scallops, cleaned
2 brioche buns, halved
1 tbsp maple syrup
3 tbsp mayonnaise
1 tbsp chilli crisp
Rocket, to garnish
Butter, for toasting buns
Method
1. In a small bowl, mix the mayonnaise and chilli crisp until smooth. Set aside. Preheat your Kamado Joe and set to cook over a direct heat. Lay the bacon across the grates and cook until crisp, turning once. Brush with maple syrup during the last minute of cooking for a glossy, sweet glaze.
2. Heat a plancha or heavy frying pan until very hot. Pat the scallops dry and season lightly with salt. Cook for about 1–2 minutes per side until golden-brown with a slight crust, but still tender in the middle.
3. Butter the cut sides of the brioche buns and toast on the plancha or in a pan until golden. Spread the chilli crisp mayo generously on the toasted brioche bases followed by a garnish of rocket. Layer on the maple-glazed bacon, followed by the scallops. Add the brioche tops and serve immediately.
More Recipes Ideas from Ben Forte
Method
1. In a small bowl, mix the mayonnaise and chilli crisp until smooth. Set aside. Preheat your Kamado Joe and set to cook over a direct heat. Lay the bacon across the grates and cook until crisp, turning once. Brush with maple syrup during the last minute of cooking for a glossy, sweet glaze.
2. Heat a plancha or heavy frying pan until very hot. Pat the scallops dry and season lightly with salt. Cook for about 1–2 minutes per side until golden-brown with a slight crust, but still tender in the middle.
3. Butter the cut sides of the brioche buns and toast on the plancha or in a pan until golden. Spread the chilli crisp mayo generously on the toasted brioche bases followed by a garnish of rocket. Layer on the maple-glazed bacon, followed by the scallops. Add the brioche tops and serve immediately.
