Baked Scallops With Bacon Sauteed Apples And Cider Sauce Food

SEARED SCALLOPS WITH LEMON AND BACON

Steps:

• Heat a large skillet over medium heat and fry the bacon pieces until golden and crisp, about 5 minutes. Reserve the bacon fat in the skillet and transfer the bacon with a slotted spoon to a paper towel-lined plate to drain.
• Meanwhile, arrange the scallops so they lay flat and are evenly spaced on a plate. Pat them completely dry with a paper towel. Season the scallops with salt and pepper.
• Cook the scallops, undisturbed, over high heat until they are golden brown on the bottom, about 3 minutes. Flip the scallops and cook for 1 minute more. Turn off the heat, add the lemon zest and juice, parsley and reserved bacon pieces and toss to combine. Divide the scallops among 4 plates or a serving platter and serve immediately.

BAKED SCALLOPS WITH BACON, SAUTEED APPLES AND CIDER SAUCE

Steps:

• Preheat the oven to 450 degrees F. Saute the bacon in a large skillet over medium-low heat just until it renders its fat, about 4 minutes, but do not brown. Transfer to a piece of paper towel and drain. Discard the bacon fat and wipe out the skillet. Lightly butter a medium baking dish and arrange the scallops in a single layer, leaving space between them, then place the bacon on top of the scallops. If the scallops are small, arrange in clusters of 2 or 3, and place a piece of bacon over each cluster. Bake until the bacon browns and the scallops are cooked, 10 to 12 minutes for large scallops and 8 to 10 minutes for small scallops. Meanwhile, heat the butter in the skillet until melted. Add the apple wedges, and sprinkle with the sugar. Saute over medium heat, stirring and turning, until the apples are golden, about 5 minutes. When the scallops are cooked, remove from the oven and spoon off the juices, you will have 1 to 3 tablespoons. Add the juices to the apples, along with the cider or apple juice and lemon juice. Heat, stirring gently, over high heat until the juices boil and coat the apples, 3 to 4 minutes. Place the bacon-topped scallops on each individual dinner plate, dividing evenly. Arrange 4 apple slices in a fan design on each plate. Spoon the skillet juices over the scallops. Season with salt and pepper to serve.

MARINATED SCALLOPS WRAPPED IN BACON

Steps:

• Stir together maple syrup, soy sauce, and Dijon mustard in a bowl until smooth. Add the scallops, and toss to coat. Cover bowl with plastic wrap, and marinate at least one hour.
• Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with a sheet of aluminum foil.
• Arrange bacon pieces on baking sheet so they do not overlap. Bake in preheated oven until some of the grease has rendered out of the bacon; the bacon should still be very soft and pliable, about 8 minutes. Remove bacon from the baking sheet and pat with paper towels to remove excess grease. Drain or wipe grease from the baking sheet.
• Wrap each scallop piece with a piece of bacon, and secure with a toothpick. Place onto baking sheet. Sprinkle the scallops with brown sugar.
• Bake in preheated oven until the scallops are opaque and the bacon is crisp, 10 to 15 minutes, turning once.

SEARED SCALLOPS WITH BACON

Steps:

• Heat a large saute pan over medium-low heat, and add bacon. Cook slowly, stirring frequently, until brown and crisp, about 8 minutes. Remove bacon with a slotted spoon, and transfer to a paper-towel-lined plate.
• Drain excess fat, leaving a thin coat on bottom of pan. Increase heat to medium, add scallops to pan, and sprinkle with salt and pepper to taste. Cook until golden brown and opaque, about 2 minutes per side.
• Transfer scallops to the serving dish, and add shallots to pan. When shallots are translucent, add white wine; scrape browned bits from bottom of pan with a wooden spoon. Cook until liquid is reduced by half, 3 to 4 minutes. Stir in butter, and pour over scallops; top with reserved bacon. Serve over ribbon zucchini.

SCALLOPS WITH APPLE PAN SAUCE

Steps:

• Core 1 apple; cut into 1" cubes. Place in a blender with lemon juice and 1/4 cup water; purée until smooth. Strain juice through a fine-mesh sieve into a small bowl. Peel, core, and cut remaining apple into 1/4" cubes. Add to bowl. Set aside.
• Heat oil in a large skillet over medium-high heat. Season scallops with salt and pepper. Working in batches, cook scallops until golden brown and just cooked through, about 2 minutes per side. Transfer to a plate; tent with foil to keep warm.
• Add butter to skillet. Cook, scraping up browned bits from bottom of pan. Add reserved apple mixture and cook, stirring often, until juice is thickened and apple pieces are tender, about 4 minutes. Spoon over scallops; top with sprouts and season with salt and pepper.

BAKED SCALLOPS WITH BACON, SAUTEED APPLES, AND CIDER SAUCE

Steps:

• Preheat oven to 450°.
• Saute bacon in a large skillet over med-low heat just until it renders its fat, about 4 minutes, do not brown.
• Transfer to a piece of paper towel and drain.
• Discard the bacon fat and wipe the skillet clean.
• Lightly butter a medium baking dish and arrange the scallops in a single layer, leaving space between them; then place the bacon on top of the scallops.
• Bake 10-12 minutes just until the bacon browns and the scallops are cooked.
• Meanwhile, beat the butter in the skillet until melted.
• Add the apple wedges and sprinkle with a pinch of sugar.
• Saute over medium heat, stirring and turning until the apples are golden, about 5 minutes.
• When the scallops are cooked, remove from the oven and spoon off the juices; add the juices to the apples, along with the cider and lemon juice.
• Heat, stirring gently, over high heat until the juices boil and coat the apples, 3-4 minutes.
• Place the bacon-topped scallops on each of 4 dinner plates, dividing evenly.
• Arrange 4 apples slices in a fan design on each plate.
• Spoon the skillet juices over the scallops; season with salt and pepper and serve.

PAN-SEARED SEA SCALLOPS WITH CIDER SAUCE

Steps:

• Cook bacon in large nonstick skillet over medium-high heat until crisp. Using tongs, transfer to paper towels and drain. Crumble bacon. Pour off all but 2 teaspoons bacon drippings from skillet.
• Whisk apple cider and cornstarch in small bowl to blend well. Sprinkle scallops with thyme salt and pepper.
• Heat bacon drippings in skillet over high heat. Add scallops and cook until golden brown and almost cooked through, about 2 minutes per side. Transfer to plate. Add cider mixture to skillet and bring to boil, whisking constantly. Boil until thickened to sauce consistency, whisking occasionally, about 1 minute. Season to taste with salt and pepper. Stir in lemon juice. Return scallops to skillet and toss until just opaque in center, about 1 minute. Transfer scallops to plates. Sprinkle bacon over.

BAKED BACON WRAPPED SEA SCALLOPS

Steps:

• Preheat oven to 400 degrees. Melt butter and wine together, when melted add paprika, seasoned salt, and lemon juice. Drop scallops into melted wine and butter sauce. Allow scallops to marinade for about 30 minutes. Wrap each scallop with half piece of bacon, and fasten bacon with a toothpick. Place wrapped scallops onto a baking sheet, and bake in the oven for about 8 minutes, then turn over and bake for another 8 minutes or until the scallops are opaque.