Speck wrapped Tasmanian scallops with tomato and chipotle relish

The wrapped scallop resting on the delicious tomato relish.

by Jamison Godfrey •

It’s that time of the year again where we have the new season Tasmanian scallops beginning to show themselves. After a shocking season last year let’s hope that we have more for longer this year!

There’s no secret that scallops and bacon go well together, and for this recipe I have used speck instead of the traditional sliced bacon. This is so I can cut it in to the thickness I desire – not too thick as all you’ll taste is the speck!

Chipotle chillies are smoked jalapenos that can come either dried or in a can. You can use either for this recipe, but if you use the dried version, as I do, then they will need to be soaked prior to using. Discard the liquid after as it can be quite bitter, they also have a nice little sting to them.

I am a big fan of small plates of food so you can order a few different things and share with friends. perfect for just that, so enjoy this recipe next time you feel like scallops on the menu.


1 piece of speck, sliced reasonably thin
8 fresh Tasmanian scallops
Small skewers or toothpicks

6 Roma tomatoes quartered
1 medium onion diced
3 chipotle chilies soaked in boiling water
3 cloves garlic chopped
3/4 cup white vinegar
1 teaspoon cracked black pepper
1 teaspoon curry powder
1 teaspoon French mustard
1 cup brown sugar
Salt to taste


The relish is the most time consuming part to this dish so do that first.

Place all the ingredients into a decent sized pot and cook until most of the liquid is gone, check the salt and blitz with a blender stick (or use conventional blender).

Keep warm or at room temperature.

Slice the speck lengthways approximately 2mm thick.

Place a scallop on each piece and roll up tightly, skewer each one and place on a baking tray ready for the oven.

Place into a preheated 200°C oven and cook for 10 minutes. On a plate place a spoonful of relish down and sit the scallops on top of the relish and serve immediately.

This recipe is from award winning chef Jamison Godfrey of the Drunken Admiral restaurant in Hobart, Tasmania. If you’re ever in Hobart we highly recommend visiting the Drunken Admiral and sampling their delicious menu of seasonal, local produce for yourself.
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