Sometimes I just want to be decadent, forget about healthy eating, use butter and bacon and simply pig out! The other night one of my let’s throw caution to the wind moods arrived with gusto! Dinner was already planned; lemon scallops served with saffron rice and a lovely mixed green salad. Not bad really but certainly not a meal to satisfy my mood. What to do, what to do?
Then it hit me; I had some really nice applewood smoked bacon in the fridge! What would happen if I cooked the bacon then finely chopped it to use as a crust for the scallops? Sounds good right? OK, I decided to do just a crust for the scallop tops so the bacon didn’t overpower the delicate scallop flavor. To get the crust to stick I dipped the scallops in flour, then beaten egg and last into the finely chopped bacon bits.
A bit of olive oil and butter went into a hot sauté pan and the scallops were placed crust side down into the pan. Three minutes later I turned them over, cooked for just a minute and they were done to perfection with a beautiful little bacon crust.
Two tablespoons of white wine along with the juice from one lemon deglazed the pan and was poured over the scallops. My craving for something decadent was satisfied!
Ingredients: (Serves 4)
1 Egg Beaten with 1 T. Water
¼ Cup Flour
4 Slices Apple Wood Smoked Bacon
2 T. Olive Oil
2 T. Butter
1 Lemon Juiced
2-3 T. White Wine
1. In a large sauté pan, cook bacon until crispy, cool and chop finely. Drain fat from pan and wipe with paper towel.
2. Dry scallops then dip one side in flour, then egg and then bacon. Repeat until all the scallops are coated on one side.
3. Over medium high heat melt butter and olive oil together.
4. Add the scallops bacon coated side down to the hot pan and sauté for 3 minutes.
5. Using tongs gently turn scallops over and cook for one minute until done.
6. Remove scallops to serving platter.
7. Pour lemon juice and white wine into pan and deglaze.
8. Top scallops with lemon/wine mixture.