Ashley Palmer-Watts served up tasty Roasted Scallops with Iberia Bacon, Malt Vinegar and Fried Bread crumbs on James Martin’s Saturday Morning.

The ingredients for the Matt Vinegar Base are: 60g aged malt vinegar, 10g sugar, 10g salt and 20g lemon juice.

For the Malt Vinegar Emulsion: 30g malt vinegar base and 85g salted butter (cut in to cubes).

For the Scallops, Bacon and Malt Vinegar: 6 scallops, 6 half scallop shells, 18 Iberia unsmoked bacon lardons, 1 tbsp chopped parsley, 1 recipe of malt vinegar emulsion and Ground nut oil for frying.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.