Scallops with Bacon
is one of the recipes that has been provided by
Shirley Cline from San Fransisco. (You can contact
Shirley by emailing her - click here). Shirley
is a Martha Stewart recipe. I've made it and it's
was only too pleased to incude this recipe as
I was given a very similar recipe a few years
ago by a retired fishmonger who was working part-time
on Tesco's fish counter - bacon and scallops make
a great combination!
slices bacon, cut into 3/4-inch pieces
1 pound large sea scallops (about 16), sliced
crosswise to form 2 rounds
Salt and freshly ground black pepper
2 Tblsp. minced shallot (about 2 shallots)
1 cup dry white wine
2 Tblsp. unsalted butter
the tough white muscle from the scallops before
slicing them (or buy them all ready removed).
a large sauté pan over medium-low heat,
and add bacon. Cook slowly, stirring frequently,
until brown and crisp, about 8 minutes.
bacon with a slotted spoon, and transfer to
a plate lined with paper towel. Drain excess
fat, leaving a thin coat on bottom of pan. Increase
heat to medium, add scallops to pan, and sprinkle
with salt and pepper to taste. Cook until golden
brown and opaque, about 2 minutes per side.
scallops to a serving dish, and add shallots
shallots are translucent, add white wine; scrape
browned bits from bottom of pan with a wooden
spoon. Cook until liquid is reduced by half,
3 - 4 minutes. Stir in butter, pour over scallops
and top with reserved bacon. Serve immediately.