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Pacific Scallops with Bacon and Vanilla
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Pacific Scallops with Bacon and Vanilla, from the Washington Local and Seasonal Cookbook | |
Bacon, diced, 1/4 cup | |
Shallots, minced, 2 Tbsp | |
Dry Washington sparking wine, 1 cup | |
Vanilla bean pod, split | |
Champagne vinegar, 1/2 tsp | |
Unsalted butter, cold, 1 cup in quarter inch cubes | |
Salt | |
pepper to taste |
Pacific scallops, 12, or a 1 lb package from Taylor Shellfish
Sauté bacon until crispy, drain and set aside, reserving the bacon fat for making the scallops.
In a small sauce pan, put shallots, vanilla bean and sparking wine over medium heat.
Once the liquid is boiling, reduce to medium-low heat and reduce to approximately 1/4 cup.
Add the champagne vinegar and remove the vanilla bean.
Reduce the heat to low and slowly whisk in the butter, cube by cube, adding a new one as the previous one has finished melting.
When all the butter has been added and the sauce has thickened to stick to a spoon, stir in the bacon.
Add salt and pepper to taste and remove from direct heat, but keep it warm, until ready to serve.
Salt and pepper all sides of the scallops.
Heat the reserved bacon fat in a fry pan/skillet over medium-high heat.
Once the fat is hot, add the scallops and sear for 2-3 minutes on the first side.
Flip and sear for another 3 minutes.
Serve the scallops drizzled generously with the sauce.
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