Seared Scallops with Bacon
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Martha Stewart Living, September 2000
- Yield Serves 4
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Ingredients
- 6 slices bacon cut into 3/4-inch pieces
- 1 pound large sea scallops (about 16), sliced in half crosswise to form 2 rounds
- Salt and freshly ground black pepper
- 2 tablespoons minced shallot (about 2 shallots)
- 1 cup dry white wine
- 2 tablespoons unsalted butter
Directions
- Heat a large saute pan over medium-low heat, and add bacon. Cook slowly, stirring frequently, until brown and crisp, about 8 minutes. Remove 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.
- Transfer scallops to a serving dish, and add shallots to pan. When 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 to 4 minutes. Stir in butter, pour over scallops and top with reserved bacon. Serve immediately.
very blog thanks admin
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It looks very delicious.I will have a try in home.vietnamese brides
this is the best scallop recipe EVER!!! I beg my husband to make it for me! I always request it for Mother's Day, Anniversary, Bday...any occasion! LOVE IT!
This recipe was so yummy! And very easy to do. The only thing my husband and I both thought it needed was some garlic... next time! I served it on top of linguine and the juices were wonderful to "pick up" with the garlic bread knots I made as well. I recommend!