Bacon Wrapped Scallops
by LittleMan
Ingredients
Sea Scallops (10)
Bacon (10 pieces)
Chicken stock (maybe 2 cups)
One orange
Salt and Pepper (specialty salt and fresh ground pepper are a plus)
Butter (unsalted)
Sea Scallops (10)
Bacon (10 pieces)
Chicken stock (maybe 2 cups)
One orange
Salt and Pepper (specialty salt and fresh ground pepper are a plus)
Butter (unsalted)
Method
Get nice big, fresh healthy looking scallops.
Preheat broiler. Juice and strain orange. Start to fry bacon. Make sure that the bacon is ALMOST done so that it doesn't harden when the scallops are done in the pan.
Salt and Pepper both sides of scallops. In stainless frying pan melt a decent amount of butter on low heat, once melted, turn heat to medium. When the butter just starts to brown, throw in the scallops. Allow 2 minutes per side. Do not touch them during these two minutes.
After the 4 minutes total for the scallops, pull them out of the pan and set aside on a plate.
Get nice big, fresh healthy looking scallops.
Preheat broiler. Juice and strain orange. Start to fry bacon. Make sure that the bacon is ALMOST done so that it doesn't harden when the scallops are done in the pan.
Salt and Pepper both sides of scallops. In stainless frying pan melt a decent amount of butter on low heat, once melted, turn heat to medium. When the butter just starts to brown, throw in the scallops. Allow 2 minutes per side. Do not touch them during these two minutes.
After the 4 minutes total for the scallops, pull them out of the pan and set aside on a plate.
Wrap them in the cooked bacon with the help of a wooden toothpick.
Drain excess butter from scallop pan. Return to heat and turn up to medium-high. Pour in the chicken stock and half of the orange juice. Scrape bottom of pan to loosen brown bits. After about two minutes, and all of the bits are loose, strain remaining juice into heat-safe bowl or glass measuring cup. Quickly rinse the pan so all of the bits are gone, then return the pan to the heat, dump the strained juices back into the pan. Reduce heat to about medium.
While occasionally whisking the sauce finish wrapping scallops in the bacon, and prepare on broiling pan. Dump any juices from the scallops into the sauce pan. As the sauce reduces, throw the bacon wrapped scallops in the broiler for 3 minutes.
Add the rest of the orange juice to the reduction sauce, reduce heat to medium-low, keep stirring with whisk. Don't let it burn.
When the scallops are done, pull them and prepare plates. When the sauce has reduced to about one ramekin-full, not quite syrup-like (make sure it is well mixed), dribble on each of the plated scallops and serve.
Drain excess butter from scallop pan. Return to heat and turn up to medium-high. Pour in the chicken stock and half of the orange juice. Scrape bottom of pan to loosen brown bits. After about two minutes, and all of the bits are loose, strain remaining juice into heat-safe bowl or glass measuring cup. Quickly rinse the pan so all of the bits are gone, then return the pan to the heat, dump the strained juices back into the pan. Reduce heat to about medium.
While occasionally whisking the sauce finish wrapping scallops in the bacon, and prepare on broiling pan. Dump any juices from the scallops into the sauce pan. As the sauce reduces, throw the bacon wrapped scallops in the broiler for 3 minutes.
Add the rest of the orange juice to the reduction sauce, reduce heat to medium-low, keep stirring with whisk. Don't let it burn.
When the scallops are done, pull them and prepare plates. When the sauce has reduced to about one ramekin-full, not quite syrup-like (make sure it is well mixed), dribble on each of the plated scallops and serve.
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