Scallops with Bacon and Cream on Toast
recipe was sent to me by Shirley Cline.
was a great inspiration to me when I first started working
on the idea of creating a recipe and cooking web site.
Not only did she encourage me but she also supplied
a great many recipes and other pieces which are featured
throughout the site. Her great achievement was to teach
me to cook risottos over the internet!
I never had the chance to meet Shirley, or even talk
to her, I regarded her as a good friend. It was with
great sadness that I learnt that she passed away in
Autumn 2004 and that there would be no more emails.
I think she will be sadly missed by a lot of people
like me to whom she gave such pleasure with the sharing
or her recipes. The pleasure my children have had from
her recipe for Strawberries
with Balsamic Vinegar and Mint - not to mention
the fights for seconds - has been a joy to behold.
Shirley. You will always be remembered. I learnt a great
deal from you.
slices bacon, chopped
1 pound sea scallops, tough muscle removed
1/2 cup chilled cream or half-and-half
2 tablespoons chopped fresh chives
1/4 teaspoon salt
6 slices firm white sandwich bread, toasted,
crusts discarded and halved diagonally
bacon in a large skillet over medium heat until browned.
Transfer to paper towels to drain. Crumble when cool.
Reserve skillet drippings.
Heat drippings over high heat until hot but not smoking.
Sear scallops, turning once, until cooked through,
about 5 minutes total. Transfer to platter and keep
warm. (We poured some of the drippings out of the
skillet at this point.)
cream, 1 tablespoon chives and salt (we also threw
in a handful of tiny frozen peas for color) and
boil until slightly thickened, about 1 or 2 minutes.
scallops among 4 plates. Pour sauce over scallops
and sprinkle with bacon and remaining chives. Serve
with toast points.
put scallops in the cream sauce and stir to coat.
Serve over rice or angel-hair pasta.
in italics are from Shirley's friend who gave her the