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Recipe for :

Scallops with Bacon and Cream on Toast

This recipe was sent to me by Shirley Cline.

Shirley 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!

Although 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.

Goodbye Shirley. You will always be remembered. I learnt a great deal from you.


3 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


  • Cook 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.)
  • Add 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.
  • Divide scallops among 4 plates. Pour sauce over scallops and sprinkle with bacon and remaining chives. Serve with toast points.
  • Alternatively put scallops in the cream sauce and stir to coat. Serve over rice or angel-hair pasta.

Comments in italics are from Shirley's friend who gave her the recipe.

Serves 4

Shirley Cline