Sunday, June 22, 2008

Bacon seared diver scallops with asparagus and shallot cream sauce

Our friend Brad came for dinner. Brad doesn't eat vegetables, and he swept the non-animal elements of this dish aside with one swift move of his fork.

14 comments:

Chris said...

Perhaps he just didn't want his pee to stink? ;)

What was the cream sauce? Diced shallots added to the saute pan after cooking the scallops (maybe deglazing with some sherry or wine) and then adding some cream until it reduces? Just sounds like something I want to try.

Melinda June said...

Damn picky eaters.

That looks fabulous.

Jake's Mom said...

Sacrilege! Pure and simple

GrizzBabe said...

Those scallops are huge!

I don't understand the whole don't-eat-vegetables thing. I can understand not liking some vegetables but all of them?

Cap'n Ergo Jinglebollocks said...

I'll just bet there ain't even a jar of peanut butter in that house. I'll bet there ain't no Campbell's Cream of Mushroom Soup in there, either!!

(and I'll just BET you don't classify Jell-O as a "salad", either, do ya??)

Bluez said...

I will pay you for this recipe!

Mnmom said...

You are torturing me with the scallops.

Madam Z said...

Brad is BAD!

George is RAD!

Bubs said...

Beautiful.

Bacon and scallops are a favorite combination of mine.

PICG said...

Buy 10 very expensive diver scallops, they must be the freshest possible. Render the fat from 5-6 pieces of bacon and set aside. When the bacon fat has cooled marinate the scallops with lots of cracked black pepper and 3-4 tablespoons of the fat for at least 1 hour. Heat a skillet to very hot(cast iron or good stainless steel only) and sear away (remember to keep the windows open for the fire alarm will go off). When scallops are done take remove and in a warm place. Take the pan off the heat and add more bacon fat or butter and sear the asparagus (which should be neatly trimmed and peeled at the base). You may have to return the pan to the heat to finish cooking.

For the sauce, sautee 2-3 shallots in 1 tblspn of butter until translucent, add 3/4 cup of dry white wine and reduce to 3 tblspns. Add 1/2 cup of heavy cream and crumbled bacon. Adjust seasoning (remember that bacon is salty so you only adjust after the bacon has been added).

I believe you can figure the rest out from here. Happy eating.

picg (poor iron chef george)

Bluez said...

Thanks PG! I hope mine comes out as good as yours looks! How much do I owe you?

:-)

Anonymous said...

I am the opposite - love the vegetables and seafood, but I won't eat bacon or bacon fat. Well, once several years ago after putting the spouse on a plane for Florida I bought and ate some bacon, but I won't ever do it again, especially knowing what delightful creatures pigs are, and how they are raised and slaughtered. No, thanks! It's an indecent way to treat such an intelligent and fun-loving animal. I was very bad yesterday, though. I was craving meat protein, so I ate some chicken! I enjoyed it, but thought about where it came from the whole time. That should take care of any meat cravings for about another six months.

Your cousin Cathy

vikkitikkitavi said...

Are all your food arrangements so disturbingly phallic?

Distributorcap said...

was that the secret ingredient oh iron chef