3989. SEARED SCALLOPS with CREAMY BACON GRITS

Makes 4 servings


1-1/2 lbs dry sea scallops

1/2 teaspoon salt

1/4 teaspoon sweet paprika

1/8 teaspoon freshly ground black pepper

1/8 teaspoon sugar

1 tablespoon butter

1 tablespoon fresh parsley, finely chopped

For the grits:

1/4 lb thick-cut bacon, cut into 1/4-inch pieces

1/2 cup sweet onion, finely chopped

4-1/2 cups low-sodium chicken broth

1-1/2 cups white (or yellow) corn grits

1-1/2 cups corn kernels (about 3 ears fresh corn)

Salt and freshly ground black pepper

Fry the bacon in a large skillet over medium-high heat until crisp. Transfer to a paper towel-lined plate, drain all but 2 teaspoons of fat from the pan and reserve the remainder for later use.

Reduce the heat to medium and add the onion. Sauté until soft and just starting to turn golden. Remove the pan from the heat and set aside.

Bring the chicken broth to a boil in a large saucepan. Stir in the grits and immediately reduce the heat to medium-low. Cook, stirring continually, until the liquid is absorbed and the grits are tender, 4 to 5 minutes.

Add the butter, reserved bacon, sautéed onion and corn. Combine well and season to taste with salt and pepper. Cover and set aside to keep warm.

Note: Grits will stiffen up a bit as they sit, so you may want to stir in a little warm milk or water just before serving to restore the creamy texture.

Pat the scallops dry with paper towels and arrange them in a single layer on a large plate. Combine the salt, sweet paprika, black pepper and sugar in a small bowl. Sprinkle the mixture lightly over the scallops, turn and repeat on the second side.

Wipe out the pan you cooked the bacon in and heat the butter along with about 1 tablespoon of the reserved bacon fat over medium-high heat. Add the scallops in a single layer and sear until they develop a pale golden crust on the outside, a maximum of 1-1/2 minutes per side.

Scallops need about 3/4-inch of space between them in order to sear properly, so if the pan seems overcrowded, cook them in 2 batches.

Transfer the cooked scallops to a plate and cover loosely with foil to keep warm. Reserve the pan juices for serving.

To serve, plate individual portions of grits, top with scallops and spoon some of the pan juices over all. Garnish with a sprinkling of chopped parsley and serve immediately.

bacon recipe source: Lynne Webb, MyGourmetConnection (@gourmetconnect) 

3838. SEARED SCALLOPS with BACON in LEMON BUTTER SAUCE

Yield: 4 servings


5 strips bacon, chopped
1 lb scallops
salt and pepper
2 tablespoon olive oil
3 tablespoons lemon juice, freshly squeezed
2 tablespoons white wine or more lemon juice
2 tablespoons butter, softened but not melted
parsley, chopped, for garnish

Cook chopped bacon in a skillet until cooked.

Dry scallops with paper towels. Season with a very small amount of salt and pepper. (use small amount of salt, as you will be adding bacon which is already salty).

Heat the large skillet until very hot, add 2 tablespoon of olive oil and immediately add scallops. Sear on high heat, about 3 minutes on each side. Remove from the skillet.

Add 3 tablespoons of lemon juice and 2 tablespoons of white wine (or more lemon juice). Scrape the bottom of the pan.

Remove the pan from the heat, add 2 tablespoons of softened butter (not melted) to the lemon sauce, and stir, to create a creamy sauce. Add chopped bacon. Add back scallops. Top with chopped parsley.


bacon recipe source: Julia, Julia's Album (@JuliasAlbum), October 3, 2015

3778. SCALLOP TARTARE with PICKLED BEETROOT, BACON and APPLE

serves four

For the mayonnaise

3 free-range eggs, yolks only

1 tsp English mustard

½ lemon, juice only or 2 tsp white wine vinegar or cider vinegar

300ml/10fl oz light rapeseed oil

sea salt and freshly ground black pepper

For the beetroot

200g/7oz raw beetroot

2 tsp red wine vinegar

pinch salt

3 tsp sherry vinegar

1 shallot, finely chopped

1 garlic clove, finely chopped

1 tsp chopped thyme

salt and freshly ground black pepper

4 tbsp olive oil

For the scallops

4 rashers smoked streaky bacon

12 scallops, cleaned and corals removed, the scallop meat diced into 5mm/¼in pieces

1 apple, peeled, cored, cut into 5mm/¼in dice

1 shallot, finely chopped

2 tsp finely chopped gherkin

2 tsp finely chopped chives

sea salt and freshly ground black pepper

To serve

4 slices sourdough bread

handful rocket leaves

lemon wedges

½ quantity mayonnaise, from above

For the mayonnaise, put the egg yolks, mustard and lemon juice or vinegar into a bowl and whisk together for one minute. Now gradually add the oil, drop by drop to begin with, then in a steady stream, whisking constantly, until the mixture is emulsified and thick.

Alternatively, you can make the mayonnaise in a blender or food processor, blending the egg yolks, mustard and lemon juice or vinegar for one minute and then adding the oil slowly through the funnel with the motor running.

Season the mayonnaise with salt and pepper to taste. Cover and refrigerate until ready to serve. It will keep in the fridge for a couple of days.

For the beetroot, place the beetroot in a saucepan, pour on water to cover and add the wine vinegar. Bring to a simmer, add a pinch of salt and cook for 25 minutes.

Leave the beetroot to cool in the water until you are able to handle it, then remove and peel off the skin. Cut the beetroot into 1cm/½in dice, using a sharp knife.

Place in a bowl with the sherry vinegar, shallot, garlic and thyme. Season with salt and pepper and drizzle over the olive oil. Mix well and then cover and leave to marinate for at least two hours.

For the scallops, preheat the grill to high.

Lay the bacon on a grill tray and grill on both sides until very crispy. Allow to cool down and then chop the bacon into small pieces.

Put the scallops and apple into a bowl with the shallot, gherkin, bacon and chives. Add two teaspoons of mayonnaise and mix well. Taste for seasoning and add salt and pepper as required.

To serve, toast the bread on both sides and place on four serving plates. Spoon the scallop tartare neatly on top. Spoon some of the marinated beetroot with a little of its dressing alongside. Scatter over the rocket and serve with lemon wedges and mayonnaise in a bowl on the side for guests to help themselves.

bacon recipe source: Nathan Outlaw, Saturday Kitchen, BBC Food

3603. SCRAMBLED EGGS with BAY SCALLOPS and BACON

yields two servings 


4 slices of bacon 
6 fresh large eggs 
4 tablespoons butter
salt and freshly ground white pepper 
2 tablespoons heavy cream or half-and-half or milk 
chopped fresh Italian parsley, tarragon or chives to taste 
8 ounces very fresh bay scallops 
4 slices brioche, lightly toasted

Broil or fry the bacon over medium heat so that when the slices are done they lie flat. Drain on paper-towel-covered plate and set aside in a warm oven.

Break the eggs into a colander, over the top of a double boiler or heat-safe bowl and beat gently using a whisk or a wooden spoon to push the eggs through. Add one tablespoon of butter and the salt and pepper to taste.

Cook the eggs in the double boiler or place bowl over pan of simmering water over medium heat, whisking constantly, taking care to scrape the sides of the pot where the eggs will first coagulate. When the eggs begin to thicken, add the cream, half-and-half or milk. You may add a raw egg yolk at this time.

Remove eggs from the heat when they have formed small, bright yellow curds. You may add some flat parsley, freshly snipped tarragon or chives to the eggs.

Meanwhile pat the scallops dry with a paper towel and melt the remaining butter over medium-high heat in a 10-inch nonstick pan. When the butter bubbles but before it darkens and begins to smoke, add the scallops in one layer. Cook until they turn brown, about 3 minutes. Turn and cook until browned on all sides, about 2 more minutes. Remove scallops with a slotted spoon and drain on paper towels.

To serve, pile the eggs at one end of a warmed oval platter and the scallops at the other. Separate the eggs and scallops with a bacon fence.

Serve with toasted brioche and chilled prosecco.


bacon recipe source: Jason Epstein,  The New York Times / Cooking (@nytfood)

3589. SEARED SCALLOPS with BACON MARMALADE

makes four servings 


1/2 pound cold thick-cut bacon, cut into 1/4-inch dice 
1 onion, finely diced 
2 tablespoons light brown sugar 
cayenne pepper 
Kosher salt 
freshly ground black pepper 
1 pound carrots, cut into 1/2-inch pieces 
2 tablespoons unsalted butter 
2 teaspoons harissa
1/4 cup heavy cream 
16 large sea scallops (about 1 1/2 pounds) 
1 tablespoon extra-virgin olive oil 

In a medium cast-iron skillet, cook the bacon over moderate heat, stirring occasionally, until crisp, 6 to 7 minutes. Using a slotted spoon, transfer the bacon to a plate. Pour off all but 2 tablespoons of the bacon fat. Add the onion to the skillet and cook over moderately low heat, stirring occasionally, until soft and golden, about 25 minutes. Add the sugar and cook until the sugar is dissolved and the onions are glazed, about 2 minutes. Return the bacon to the skillet; season with cayenne pepper, salt and black pepper. Keep the bacon marmalade warm. 

In a medium saucepan of salted boiling water, cook the carrots until tender, 5 to 7 minutes. Drain well. In a food processor, combine the carrots with the butter and harissa and puree until smooth. Add the cream and pulse until incorporated. Season with salt and black pepper. Scrape the carrot-harissa puree into the saucepan; keep warm over very low heat. 

Season the scallops with salt and black pepper. In a large skillet, heat the olive oil until shimmering. Add the scallops and cook over moderately high heat until browned on the bottom, about 2 minutes. Turn the scallops and cook until just opaque throughout, about 1 minute longer. Transfer the scallops to plates and top with the bacon marmalade. Serve the carrot-harissa puree alongside.


bacon recipe source: Sarah Simmons, Food & Wine (@foodandwine)

3552. PANCIT with BACON, SALMON and SHELLFISH

serves ~6


5-6 ounces of dried mung bean threads
dash of oil
12 oz. bacon, cut into strips
1-2 cups seafood mix (comes with shrimp, calamari, and mini scallops; frozen is fine)
5-7 cloves garlic, minced
1 medium onion, chopped or sliced
salt & pepper, to taste
1 tablespoon or so bouillon (vegetable, chicken, or beef)
3/4 cup water or broth (vegetable, chicken, or beef)
1-2 tablespoons tamari or soy sauce
1-2 tablespoons fish sauce aka patis (optional)
1-2 tablespoons Worcestershire sauce
8 ounces dried canton noodles
1/2-1 cup shiitake mushrooms, chopped
1/2 cup of celery, chopped
1/2-1 cup carrots, chopped
1 cup baby broccoli, chopped, stems and florets separated
1/2-1 cup snow peas or snap peas, left whole or cut into bite-sized pieces
2 cups cabbage, shredded
3 scallions, thinly sliced + more for garnish
1/4 cup parsley, chopped (optional)
2 (4-6 oz each) salmon fillets, skin on (pan-sear when ready to eat)

Soak mung bean threads in hot water for about 30 minutes. While soaking the bean threads, you can cook the other components. After the 30 minutes or until softened, drain and set aside.

Cook the bacon in a bit of oil until crispy. Set aside and save the bacon fat.

Using a dash of bacon fat, cook the seafood mix in the same pan as you cooked the bacon. Be careful not to over cook. When done, set aside on a plate.

In the same pan, sauté the onion and garlic, adding a tablespoon more bacon fat or oil if needed. Season with salt & pepper to taste. Mix in bouillon and continue to sauté for about 5 minutes or until onions have softened.

On medium heat, add the water or broth, soy sauce, fish sauce, and Worcestershire sauce. Let it come to a boil. Put the dried canton noodles on top and let it absorb the liquid. Keep tilting the pan and gently pressing on the noodles so that they soften. This will take 3 minutes or so.

After the canton noodles have softened, add the mushrooms, celery, carrots, and broccoli stems. Mix and let cook for a couple of minutes. Add more broth or water if needed.

Add the softened mung bean threads in addition to the snap peas. Mix and cook for a couple more minutes. Turn the heat off and add the cooked bacon (save a handful for garnish), cooked seafood, cabbage, scallions and parsley. Mix well. Adjust seasoning, adding more salt & pepper, soy sauce, fish sauce, or Worcestershire sauce if needed.

When ready to eat, make the pan-seared salmon. Let rest 5-10 minutes. Slice and add to the dish. Alternatively you can slice the raw salmon into bite sized pieces and stir-fry until brown on both sides and fully cooked. Garnish the dish with a little bacon, parsley, and scallions. Serve with calamansi, lemon, or lime.


bacon recipe source: David, food flavor fascination, June 13, 2013

3214. SEARED DIVER SCALLOPS and MONTEREY ABALONE, MASTIC-POACHED MATSUTAKES, CRISPY FARRO, and BACON CONSOMME

Bacon Consommé:

3 pounds slab bacon, cut into 1-inch chunks

6 large shallots, sliced

1 head garlic, halved

1 cup maple syrup

¼ cup Sherry vinegar

agar agar

 

Farro:

1 cup farro piccolo

4 cups hot water

salt

fryer oil

1 tablespoon lemon juice

1 teaspoon lemon zest

1 teaspoon parsley 

 

Matsutake mushrooms:

½ cup high quality mastic tears

¼ cup lemon juice

1 pound #1 grade matsutake mushrooms, cleaned

salt 

 

Abalone and scallops:

4, ⅓-pound abalone

8 U-10 diver scallop

2 tablespoons butter

1 tablespoons lemon juice

1 tablespoons chopped parsley 

 

For the Bacon Consommé: In a large pot, combine bacon, shallots, garlic, maple syrup, and vinegar; add water to cover.  Bring to a simmer, and cook 45 minutes, until the broth is infused with bacon flavor. Strain the liquid and weigh. Scale 2 percent agar agar based on total weight of liquid. Stir the agar agar into the liquid, pour back into pot, and bring to a simmer. Simmer for a few minutes, whisking constantly, to disperse the agar. Strain the mixture and chill. When the mix begins to set, stir it slightly to break up the structure. Once set, hang the mixture in cheesecloth to clarify. The resulting liquid should be crystal clear and taste of bacon.

For the Farro: In a pot combine, water, farro, and salt and bring to a simmer. Simmer until the farro is tender, drain excess water, and chill. Heat oil to 355ºF; fry farro until crisp. Toss the crispy farro with lemon juice, zest, and parsley. Season with salt. Reserve in an airtight container with silica gel to preserve texture.

For the Matsutake Mushrooms: In a large pot, dilute mastic tears in water and lemon juice. Season with salt and bring to a simmer. Poach mushrooms until tender and cooked through. Chill mushrooms in the broth, which can be reused multiple times. 

For the Abalone and Scallops: Remove abalone from the shell. Remove the liver and innards with a small knife. Rinse the abalone under cold water. Lightly pound the abalone with a meat hammer. Remove feet from the scallops and rinse. Pat dry with paper towels. In a sauté pan, lightly brown the butter. Add scallops and caramelize on one side. Flip the scallops and add the abalone. Once abalone are browned, flip and add matsutake mushrooms. Add the lemon juice and salt and quickly baste in the pan. Remove everything from pan and reserve on a side dish for plating. 

To Assemble and Serve: In a shallow bowl, plate the abalone and scallops and matsutake mushrooms, arranging faro around. Warm the bacon consommé and pour into bowls.


bacon recipe courtesy of: Chef Marty Cattaneo, on StarChefs.com, May 2013

3209. BACON PHO BROTH with SEARED SCALLOP and SWEET CARROT PUREE

Bacon Pho:

1/2 lb. slab bacon, cubed

1/2 lb. cherry smoked bacon, diced

1 large piece of ginger, sliced

1/2 bunch scallions, chopped

1/2 yellow onion, sliced

1 stick cinnamon 

1/2 star anise 

1 cup fish sauce 

5 cups water 

salt and pepper, to taste

 

Carrot Puree:

5 baby carrots, peeled and chopped

1 cup veggie stock 

1-inch piece of lime zest 

1 teaspoon lime juice 

salt, to taste 

 

Seared Scallops:

4 scallops 

4 oz. butter 

salt, to taste

 

To make the pho: Place all ingredients in a pressure cooker, lock lid and boil for 20 minutes. Season to taste.

 

To make the carrot puree: In small pot combine carrots, veggie stock and salt. Boil until soft. Place carrots in a blender and add enough stock to create smooth puree. Add lime juice and zest and blend until smooth. Season to taste.

 

To cook the scallops: Clean scallops and dry thoroughly on paper towels. In a hot cast iron skillet add 1 Tbsp. oil. Season scallops with salt and place in pan. Sear hard on one side until golden brown. Flip scallops, turn off the stove and add butter. Baste until scallops are cooked to desired taste.

 

 

bacon recipe courtesy of: Travis Masar, Top Chef Season 11, Episode 3, Quickfire Challenge, Bravo TV

3110. SCALLOPS with GRAPEFRUIT and BACON

makes four servings 


1 large grapefruit 
3 ounces slab bacon, cut into 1-by- 1/4-inch matchsticks 
1 1/4 pounds sea scallops (about 20) 
salt 
freshly ground pepper 
1/4 cup minced onion 
1/2 cup Sauvignon Blanc 
2 tablespoons drained capers 
2 tablespoons unsalted butter 

Using a sharp knife, peel the grapefruit, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Squeeze the juice from the membrane into another bowl; you should have about 3 tablespoons of juice. 

In a large skillet, cook the bacon over moderate heat until crisp, 3 minutes. Using a slotted spoon, transfer it to a small plate. Pour off all but 1 tablespoon of the bacon fat. 

Season the scallops with salt and pepper, add to the skillet and cook over moderately high heat until browned, 3 minutes. Turn the scallops, add the onion and cook over moderate heat until the scallops are just cooked through, 3 minutes longer. Transfer to a plate. 

Add the wine and grapefruit juice to the skillet and bring to a simmer over moderate heat. Cook, scraping up any browned bits. Strain the liquid into a heatproof cup, then return it to the skillet. Add the capers and butter and cook, shaking the pan, until the sauce is thickened, 2 to 3 minutes. Add the scallops and any juices to the skillet; turn to coat them with the sauce. Add the grapefruit sections and bacon and serve right away.


bacon recipe courtesy of: Grace Parisi, Food & Wine, October 2012

2680. BACON-WRAPPED SCALLOPS with MACADAMIA NUT JASMINE RICE

4 tablespoons guava jelly
1 tablespoon honey
1/2 cup water
1 tablespoon hoisin sauce
1/2 cup teriyaki sauce
16 large scallops
thick-sliced maple bacon
bamboo skewers
jasmine rice
macadamia nuts
green onions
salt
pepper

Guava Sauce: Bring water to simmer, add guava jelly, honey and water wisk until blended. Simmer about 8 min. Sauce will thicken. Keep sauce warm. Teriyaki sauce: Wisk hoisin and teriyaki sauces together and simmer 8 min. Keep sauce warm. Rice: Cook desired amount of rice, chop coarsely mac nuts and add desired amount to cooked rice, chop green onions and add desired amount to cooked rice, season with small amounts salt and peppa. Scallops: Partially cook bacon and wrap scallop (be sure to remove foot from scallop), then skewer, two per skewer. Place in preheated 450' oven until they are done, time will vary. To serve: Place rice in center of plate lay two skewers crossing each other. Drizzle guava and teriyaki sauce over scallops and serve.


bacon recipe courtesy of: Mark (contributor), for AlohaWorld.com, Recipe Number 1188420606

2665. BACON-WRAPPED SCALLOPS with JALAPENO-PAPAYA SAUCE

yields four servings


1/4 cup chopped fresh cilantro leaves, plus 2 tablespoons
8 slices bacon
1 1/4 pounds sea scallops
1 tablespoon olive oil
1 ripe papaya, peeled, seeded and diced
1 tablespoon fresh lime juice
1 tablespoon minced jalapeno pepper
1/2 teaspoon ground cumin
salt
freshly ground black pepper
1 cup prepared quinoa

Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. Prepare one cup of quinoa according to package directions. When cooked, stir in 1/4 cup chopped fresh cilantro. Cover and set aside. Halve bacon slices crosswise and wrap slices around 1 pound of the sea scallops. Secure with wooden picks, if necessary. Heat oil in a large, oven-proof skillet over medium heat. Add all the scallops and cook 1 to 2 minutes per side, until golden brown. Place skillet in oven and bake 5 minutes, until scallops are cooked through (opaque). While scallops are cooking, prepare papaya sauce. In a small bowl, combine diced papaya, 2 tablespoons cilantro, lime juice, jalapeno, and cumin. Season with salt and black pepper. Remove 2 cooked scallops from the pan and reserve in refrigerator for another recipe Serve remaining scallops with quinoa and papaya sauce.


bacon recipe courtesy of: Robin Miller, "Wrap It Up," Quick Fix Meals with Robin Miller, Food Network, 2006

2496. WALDORF SALAD with BACON-WRAPPED SEA SCALLOPS

serves two


6-10 large sea scallops
3-5 slices bacon, cut in half crosswise
wooden toothpicks as needed
1/3 cup toasted walnuts (chopped or halves and pieces)
1 teaspoon olive oil for toasting walnuts
1/2 cup thinly sliced celery
1/2 cup halved seedless red grapes
1 medium apple, cored and cubed
1-2 teaspoon lemon juice
black pepper to taste
mayonnaise as needed
3 tablespoons olive oil
1 tablespoon lemon juice
cracked black pepper to taste

Lightly toast about 1/3 cup chopped walnuts in a tiny bit of olive oil on the stove top and then, when they are turning a golden brown, add them to a mixing bowl with 1/2 cup sliced celery, 1/2 cup sliced grapes, 1 medium cubed apple add a squeeze of lemon juice and a crack of black pepper and just enough mayonnaise to lightly coat everything.

Next, use another small mixing bowl to combine 3 parts extra virgin olive oil with 1 part lemon juice and a crack of black pepper and whisk it up.

For the scallops, count on half a slice of regular sliced bacon per scallop and wrap that around the circumference of the scallop and run a wooden toothpick through the center of the scallop to secure the loose end of the bacon.

Use a large, heavy bottomed pan to saute the scallops starting on the bacon side slowly turning them to crisp the bacon up all around and finish cooking through on both flat sides.

Cook the scallops on medium heat and they'll take 8-10 minutes total and then remove the toothpicks and serve them around the outside of the Waldorf salad and finish with the vinaigrette.


bacon recipe courtesy of: Dan Eaton, YNN Rochester: Your News Now, 71 Mt. Hope Avenue, Rochester, New York 14620, January 12, 2011

2444. SCALLOPS with CRISPY BACON, STRAWBERRIES and BASIL ESSENCE

yields two servings


2 scallops
1 shallot, chopped
2 cloves garlic, chopped
1 sprig fresh thyme
1 bay leaf
4 peppercorns
¼ cup white wine
2 tablespoons heavy cream
½ lb cold butter, cubed
½ lb thick cut bacon, small diced
½ red onion, small diced
4 strawberries, small diced
1 tablespoon fresh cilantro, chopped
½ teaspoon lemon juice
¼ bunch fresh basil leaves
extra virgin olive oil, as needed
salt and pepper, to taste

Dry scallops with a paper towel. In a small saucepan, sweat shallots and garlic in olive oil until translucent. Add thyme, bay leaf, peppercorns, and white wine, reduce to au sec. Add cream and reduce by half. Slowly whisk in cold butter. Strain through chinois and season. Sauté bacon until crispy. Drain and let cool. Toss with remaining ingredients and season with 1 teaspoon olive oil, salt, and pepper. Blend basil with ¼ cup olive oil. Strain through chinois. Season scallop with salt and pepper. In a hot sauté pan, sear scallop until brown. Flip over and cook to medium rare.


bacon recipe courtesy of: Chef Alex Reznik, Top Chef, Season 7, Episode 7, Quickfire Challenge, Bravo TV

2331. SOBA CARBONARA with EDAMAME, BACON and BAY SCALLOPS

makes four servings


12 ounces soba noodles
1/4 cup shelled edamame
2 cups carbonara sauce (recipe below)
1/4 pound smoked bacon, diced small, rendered crisp and drained
1/4 cup grated Parmesan cheese
1 cup dashi-soy sauce (see Note)
1/2 pound dry bay scallops
chopped chives
truffle oil

Bring 8 quarts water to a boil. Cook soba just tender, 4 minutes. Add the edamame after 3 minutes. Drain. Rinse.

Prepare the carbonara sauce (recipe below). Add bacon and chives.

On low heat, toss the noodles and edamame in the sauce for 2 minutes to coat and thicken. Do not overheat or the sauce will break down. Remove from heat.

Bring the dashi-soy to a simmer. Add the scallops, turn off heat and let cook for 2 to 3 minutes.

Portion the noodle mixture into serving bowls. Finish with grated Parmesan cheese and a drizzle of truffle oil. Spoon the soy-poached scallops on top and a tablespoon of the dashi-soy poaching liquid around noodles on each dish.

Serve at once warm, at room temperature or chilled.

For the Carbonara Sauce: Bring 1/2 cup dry white wine to a boil to cook off the alcohol. Add ¼ cup dashi-soy and 1 cup heavy cream. Return to a low simmer. Meanwhile, set up a double boiler. Crack 3 egg yolks into a nonreactive bowl and whisk, slowly tempering in the wine-dashi-cream mixture. Set the bowl over simmering water. Whisk until eggs set at 160 degrees F. (the mixture will ribbon lightly). Do not overheat or mixture will separate. Add salt, freshly cracked white pepper and truffle oil, to taste.

Note: Dashi is a Japanese broth, often seaweed stock, sold in Asian and specialty food markets. For dashi-soy, mix 1 1/2 cups prepared dashi with 1/2 cup soy sauce. Refrigerate.


bacon recipe courtesy of: Chef Gerald Drummond, Morimoto, 723 Chestnut Street, Philadelphia, Pennsylvania | philly.com, 400 N. Broad Street, Philadelphia, Pennsylvania 19130

2298. MUSSEL, SCALLOP and BACON SKEWERS

makes four servings


1 medium eggplant
fine sea salt
1 1/2 teaspoons white wine vinegar
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 medium tomatoes
16 mussels, scrubbed and beards removed
4 slices bacon, cut in half crosswise
1/4 cup unbleached all-purpose flour
1 large egg
1/2 cup plain breadcrumbs
8 sea scallops
baby lettuce for garnish (optional)
8 8-inch wooden skewers

Cut 8 (1/4-inch-thick) rounds of eggplant from widest part of vegetable (reserve remaining eggplant for another use). Heat a large non-stick skillet over medium-low heat. Add eggplant rounds in a single layer and season with generous pinch salt; cook until softened, about 3 minutes. Transfer rounds to a baking dish and drizzle with vinegar and 1 tablespoon oil; set aside.

Bring a medium pot of salted water to a boil. Add tomatoes and boil for 30 seconds; drain, peel, quarter and seed. Cut quarters in half crosswise.

In a medium saucepan, combine mussels and 1 tablespoon oil. Cook over medium heat, covered, until mussels just open wide, checking frequently after 3 minutes and transferring open mussels to a bowl using a slotted spoon. (Discard any mussels that remain unopened after 8 minutes.) When cool enough to handle, remove mussels from shell; discard shells.

Wrap 1 slice bacon around two mussels; repeat with remaining bacon and mussels. Heat a non-stick skillet over medium heat. Add bacon bundles to hot pan, seam-side down; cook, turning occasionally, until bacon is cooked through, about 4 minutes per side.

Place flour in a shallow bowl. Lightly beat egg in a second shallow bowl. Place breadcrumbs in a third shallow bowl. Lightly flour 1 scallop, then dip in egg, letting excess drip off, then gently press into breadcrumbs to generously coat all sides. Transfer to a large plate. Repeat with remaining scallops.

Heat remaining 1/4 cup oil in a large skillet over medium heat. Add scallops and cook, turning once, until scallops are just cooked through and breading is crisp and golden, about 8 minutes.

Remove eggplant rounds from marinade. Thread scallops, tomatoes, mussels, and folded eggplant rounds onto skewers. Serve garnished with lettuces, if using.


bacon recipe courtesy of: "Treasures from the Sea," La Cucina Italiana, pp. 38-40, July/August 2011

2282. SCALLOPS with BACON and SHIITAKE MUSHROOMS on SOBA NOODLES

yields two servings


200 grams scallops
150 grams broccoli
75 grams shiitake mushrooms
0.5 bunch fresh coriander
1 small piece fresh ginger
1 tablespoon groundnut oil
3 tablespoons chinese cooking wine
2 tablespoons dark soy sauce
1 tablespoon rice vinegar
4 rashers bacon, smoked
100 grams soba noodles
1 teaspoon oyster sauce

In the large saucepan bring some water to boil and cook the soba noodles according to instructions (usually 7-9 minutes).

Meantime, chop 4 rashes of bacon in to lardons.

Using a coarse grater, grate 1 teaspoon of fresh ginger.

Break broccoli into the smallest florets. If the shitake mushrooms are large, half or quarter them.

Heat 1 teaspoon of groundnut oil in the deep pan or wok. Add bacon and ginger and let it fry for a couple of minutes.

Add broccoli and mushrooms. Pour in: 3 tablespoons of Chinese cooking wine, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of Oyster sauce

Stir-fry for a minute, then add scallops and continue to cook for 4-5 minutes depending on the thickness of the scallops.

Chop up ½ bunch of fresh coriander, leaving a couple of stems for decoration.
Drain the soba noodles, add to the wok and mix it well. Throw in the fresh coriander.

To serve: Arrange the stir-fry in the serving bowls and decorate with a stem of fresh coriander.


bacon recipe courtesy of: The Impatient Chef

2268. BACON-WRAPPED SCALLOP TOURNEDOS with SUMMER SUCCOTASH

yields four servings


8 slices thick-cut bacon
2 pounds (about 24) extra large sea scallops
salt and freshly ground black pepper
3 tablespoons unsalted butter
2 cups corn kernels (from 2 ears)
2 cups fresh lima beans, peeled, blanched in boiling salted water for 30 seconds; or thawed frozen lima beans
1 large tomato, cored, cut into small cubes
3 tablespoons chopped fresh sage leaves
8 (8-inch) skewers

Build a multi-level fire in the grill: Leave 1/4 of the bottom free of coals, bank the coals in the remaining 3/4 of the grill so that they are 3 times as high on one side as on the other. When the coals are all ignited and the temperature has lowered to medium (hold hand about 5-inches above grill grid, over the area where coals are deepest, for 4 to 5 seconds), the grill is ready to cook.

In a large skillet, cook the bacon over medium-high heat until it has rendered a good amount of fat, but has not begun color or crinkle up, about 4 minutes (The bacon should be cooked halfway, it should remain pliable). Remove from the heat.

Thread the scallops onto skewers, putting 3 on each skewer, zig-zagging with a piece of bacon around each trio of scallops, securing it at the top and bottom with toothpicks, or secure with a second skewer. Sprinkle the skewers generously with salt and pepper, then place on grill over the side with fewer coals and cook until scallops are opaque all the way through, about 5 to 7 minutes per side.

Melt the butter in a large skillet over medium heat. Add the corn, lima beans, tomato, sage, and salt and pepper, to taste. Cook, stirring occasionally, until all the ingredients are nice and hot, about 5 minutes.

To serve, place about 1/4 of the succotash on each plate, top with 2 skewers.


bacon recipe courtesy of: Chris Schlesinger, "All Fired Up," Sara's Secrets, Food Network

2266. MIXED SEAFOOD (TUNA, SHRIMP, SCALLOPS, ANCHOVIES) NICOISE SALAD with BACON and POTATOES

Dressing
6 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
1 1/4 cups olive oil
1 medium white onion, sliced paper thin
4 cloves garlic, minced
3 cups flat leaf parsley, loosely packed and chopped
1 cup mixed herbs, chopped(chives, basil, tarragon)
1/4 cup lemon juice
1/4 cup soy sauce
freshly ground sea salt, to taste
black pepper
water, enough to make to a good consistency

Salad
fresh parmesan cheese, chunked
1 lb fresh tuna, cut into 6 inch pieces
12 large shrimp, cut lengthwise
12 large sea scallops
1 lb green beans, cut into 1/2 inch pieces
1 large squash, cut into 1/4 inch slices
3 roma tomatoes, quartered
2 yellow tomatoes, quartered
5 eggs, hard-boiled,peeled,and halved
1 head red leaf lettuce, torn into bite size pieces
10 anchovy fillets, packed in oil
1/2 lb bacon, fried crisp
1 cup drained nicoise olives
1 red bell pepper, sliced into rings
2 lbs tiny new potatoes, scrubbed

Dressing: Combine all ingredients in a jar with a tight fitting lid and shake until combined. Must be done at least 6 hours in advance. Let stand at room temperature.

Salad: Brush seafood with olive oil and season with salt and pepper. Marinate red pepper and squash in a little salad dressing. Quarter new potatoes and boil 15 minutes; toss in enough dressing to coat. Steam or boil green beans 5 minutes and toss in a little dressing. Grill seafood and red pepper and squash.

Assembly: On a very large platter, place the potatoes in the center, surrounded by the green beans. Surround this with the shredded lettuce. Place the grilled seafood and vegetables atop the lettuce. Arrange eggs, bacon, olives, cheese, and tomatoes on platter. Place one anchovy fillet atop each half of egg. Salt and pepper the entire dish and drizzle with the remaining dressing.


bacon recipe courtesy of: Qwerty Kitchen

2255. BACON-WRAPPED SHARK and SCALLOP KEBABS with JACK DANIELS GLAZE

serves four


1 lb. shark, cut into 2 oz. chunks
1 lb. jumbo scallops
¼ cup BBQ seasoning
2 tablespoons cilantro, chopped
1 tablespoon sage, chopped
1 orange, segmented and juiced
¼ cup butter
2 shallots, chopped
2 tablespoons garlic
¼ cup brown sugar
2 tablespoons honey
4 oz. Jack Daniels
16 slices bacon, cooked

Cut shark meat into 2 inch chunks approximately 2 oz each.

In a bowl combine, shark chunks, scallops, bbq seasoning, cilantro, sage and orange juice. Mix gently to coat and let stand for 15 minutes.

Meanwhile in a small saucepot melt the butter over medium high heat. Add the shallots and garlic and sauté for 2 to 3 minutes until tender. Add the brown sugar, honey and Jack Daniel’s and bring to a boil. Reduce heat too low and simmer for 10 minutes. Remove from heat and let cool slightly.

Wrap each scallop and each chunk of shark meat with a slice of partially cooked bacon and skewer alternating scallop and shark onto metal or bamboo skewers. Two of each per skewer.

Grill for 4 to 5 minutes per side until just cooked through basting with reserved Jack Daniel’s sauce.


bacon recipe courtesy of: Fishing the Flats with Henry Waszczuk, 1299 Gillespie Avenue, North Port, Florida 34286

2080. PAN-ROASTED OCEAN SCALLOPS with BACON, KALAMANSI and SAKE

serves one


4 large sea scallops
1 teaspoon canola oil
salt and pepper to taste
1 teaspoon bacon lardons
1 tablespoon kalamansi (may substitute with lemon or lime)
1 tablespoon sake (may subtitute with white wine or omit)
1 teaspoon unsalted butter
seasonal greens, sauteed, for accompaniment

Heat and lightly oil pan. Saute bacon until brown. Season scallops to taste. Sear scallops evenly on both sides (approximately 4-5 minutes). Remove scallops from pan and deglaze pan with kalamansi and sake. Finish sauce with butter. Serve over sauteed greens.


bacon recipe courtesy of: New Asian Cuisine: Fabulous Recipes by Celebrity Chefs by Wendy Chan and Grace Niwa. International Food, Wine & Travel Writers Association, 2006