SCALLOPS WITH BACON
Steps:
- Soak skewers in bowl of water. Drain. Wrap 1/2 slice bacon around scallop and place on skewer. In small bowl combine honey, vinegar, mustard and olive oil. Brush onto scallops and bacon. Place on baking pan and broil for 3-4 minutes per side or until crispy. Serve.
SEARED SCALLOPS WITH LEMON AND BACON
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 6
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.
SCALLOPS WITH PINK GRAPEFRUIT
Categories Appetizer Sauté Quick & Easy Grapefruit Seafood Scallop Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Serves 2
Number Of Ingredients 12
Steps:
- In a bowl toss together the scallops, the flour, and salt and pepper to taste. In a skillet large enough to hold the scallops in one layer heat the oil over moderately high heat until it is hot but not smoking and in it sauté the scallops, stirring, for 2 1/2 to 3 minutes, or until they are just firm and lightly golden. Transfer the scallops to a plate. Add the wine to the skillet, deglaze the skillet, scraping up the brown bits, and stir in the clam juice, the shallot, the grapefruit juice, the zest, and the sugar. Boil the liquid until it is reduced to about 1/3 cup and strain the mixture through a fine sieve set over a saucepan. Set the pan over low heat and whisk in the butter, 1 at a time, lifting the pan from the heat occasionally to cool the mixture and adding each new bit of butter before the previous one has melted completely. (The sauce should not get hot enough to liquefy. It should be the consistency of thin hollandaise.) Add the scallion and the scallops with any juices that have accumulated on the plate and heat the mixture until the scallops are heated through. Divide the mixture between 2 plates and garnish each plate with some of the grapefruit sections.
SEARED SCALLOPS WITH BACON
Bacon and scallops are a classic combination. Here, the smoky-and-sweet pairing is used as a savory topping for our Sauteed Zucchini and Wax Beans.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
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 RED GRAPEFRUIT
Red grapefruit, which owes its blush to lycopene, makes a tangy platform for seared scallops; the shellfish are low in saturated fat andcholesterol. Return to theHealthy Lycopene Menu
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Remove peel and pith from each grapefruit. Holding over a bowl, carve out flesh between the membranes, letting segments drop into the bowl (you should have about 2 cups segments). Squeeze membranes over bowl. Strain juice into a measuring cup. Transfer 1/2 cup juice to a saucepan; discard remaining juice.
- Make the dressing: Add honey, lemon juice, and ginger to pan with juice. Bring mixture to a simmer, stirring occasionally. Remove from heat; let cool completely. Discard ginger. Gradually whisk in 1 tablespoon oil until emulsified.
- Lay scallops, cut side up, on a rimmed baking sheet; season tops with 1/8 teaspoon salt. Heat remaining 2 tablespoons oil in a medium skillet over medium-high heat. Add scallops, seasoned side down; cook until edges are browned, about 4 minutes. Flip, and cook 30 seconds more. Set aside.
- Toss arugula sprouts with 1 tablespoon dressing in a small bowl; set aside.
- To serve, divide grapefruit segments among 4 serving plates. Top each with sprouts and seared scallops, dividing evenly. Drizzle each plate with 1 tablespoon dressing, and season with remaining 1/8 teaspoon salt and the pepper.
Nutrition Facts : Calories 249 g, Cholesterol 37 g, Fat 11 g, Fiber 2 g, Protein 20 g, SaturatedFat 2 g, Sodium 218 g
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- Using a sharp knife, peel the grapefruit, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Squeeze the juice from the membrane into another bowl; you should have about 3 tablespoons of juice.
- In a large skillet, cook the bacon over moderate heat until crisp, 3 minutes. Using a slotted spoon, transfer it to a small plate. Pour off all but 1 tablespoon of the bacon fat.
- Season the scallops with salt and pepper, add to the skillet and cook over moderately high heat until browned, 3 minutes. Turn the scallops, add the onion and cook over moderate heat until the scallops are just cooked through, 3 minutes longer. Transfer to a plate.
- Add the wine and grapefruit juice to the skillet and bring to a simmer over moderate heat. Cook, scraping up any browned bits. Strain the liquid into a heatproof cup, then return it to the skillet. Add the capers and butter and cook, shaking the pan, until the sauce is thickened, 2 to 3 minutes. Add the scallops and any juices to the skillet; turn to coat them with the sauce. Add the grapefruit sections and bacon and serve right away.
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