Ever had bacon wrapped scallops? They’re delicious, but I am not big on personally wrapping little bite sized portions of food. So here’s my shortcut: cook the bacon first and sprinkle it on top of the sea scallops. Done and done. Cooking without a recipe is that simple.
I keep bacon in the freezer, so it’s easy to cut off an inch after letting it sit out for about ten minutes. After chopping it up, I cooked it in a stainless steel skillet with a touch of grapeseed oil. I scooped the finished bacon out with a slotted spoon and let it drain on paper towels. This bacon was pretty lean and I didn’t cook very much of it, so the fat that remained in the skillet was just enough to cook the scallops in.
Make sure you dry your scallops well before seasoning and putting them into the hot skillet. You want them to sear, not steam. They only take a couple of minutes to cook on each side over high heat. They should release easily from the pan when they’re ready to turn over. Be sure not to overcook them so they remain tender. These are the basic principles for cooking scallops without a recipe.
Let the scallops rest on a plate while you pour some white wine into the skillet and scrape up all the brown bits as it reduces. You could pour that over the scallops if you want to or top one of your side dishes with it. Finish with a drizzle of truffle oil if you like. Are you hungry yet?
What will you serve with your seared sea scallops? How about turning a Caesar Salad into an entrée by topping with scallops? Learn How to Make Legendary Caesar Salad next.
Interesting combination