SCALLOPS WITH BACON SHERRY CREAM SAUCE
Summertime and scallops—hard to beat that combo. Maybe the title alone already has you reaching for the sauté pan. This is a pretty simple prep for a fancy supper for two, or four, or six. Recipe below serves two—easy to increase ingredients for more. Be sure the bacon is super crisp and the scallops are dry!!
- 2 slices bacon, chopped and cooked in sauté pan until crisp—then finely crumbled
- 2 tblsp dry sherry
- 1 tsp butter
- 3/4 cup cream
- 1 tsp olive oil
- Salt and pepper
- 8 Bay scallops per serving, thoroughly dried
- Chopped chives
Cook and drain bacon on paper towel. Reserve bacon grease, then wipe out sauté pan. Return 1-2 tblsp bacon grease to pan and deglaze remaining bits with sherry. Remove from heat and carefully add butter, cream and half the bacon bits. Cook over medium heat to reduce by half. Sauce will be smooth and golden. Keep warm.
In separate pan heat olive oil over medium-high until pan is HOT. Season scallops with salt and pepper to taste–sear about 1 minute on each side until golden brown. Drain on paper towel. Spoon sauce on two plates and arrange scallops. Garnish with chives and remaining bacon bits.
The Kitchen Hive