843. PAN-FRIED SCALLOPS with BACON and SHERRY VINEGAR

serves 2 as a main course


8 large scallops
2 tablespoons extra virgin olive oil
2½ ounces bacon or 4 slices
1 garlic clove, chopped
1 level tablespoon chopped rosemary
2 tablespoons sherry vinegar or dry sherry
sea salt and freshly ground black pepper

Trim the hard white muscle form the side of the scallops and rinse them in cold water, then drain well and place on paper towels. Remove the coral or orange roe if you prefer, but this is not traditional in Europe.

Heat the olive oil in a large skillet to medium-hot and chop the bacon. Add to the pan and cook until nearly brown; it will carry on cooking a little, but don’t remove it as the fat from the bacon flavors the scallops as they cook. Push the bacon to the side and add the scallops. Cook quickly, increasing the heat if need be, for only 1 minute per side.

Chop the garlic and add with the rosemary when you turn the scallops over. Mix in with the bacon. Season with salt and pepper and when the scallops are browned on both sides, add the sherry vinegar and remove from the heat. Toss the scallops and bacon in the sauce. Serve immediately.


courtesy of: Stylish Mediterranean in Minutes by Sophie Braimbridge. Kyle Books, 2007