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Old 05-17-2018, 11:13 AM   #18
J Sweet
Pope & Young
 
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Join Date: May 2015
Location: The Woodlands
Hunt In: Leon/Madsion County
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Quote:
Originally Posted by Jason85 View Post
Start off by cooking a few strips of bacon. Take the bacon out and most of the bacon grease. Then add a little butter and saute the scallops for a few minutes on each side. Don't fully cook them... Take the scallops out and reserve all the liquid. Put 2tbls of butter in the pan then squeeze the juice from one lemon in pan. Chop up your bacon and add it to the pan. Add 1tblsp of heavy whipping cream. Cook it for a few minutes to thicken then add the scallops and the reserved liquid. Cook the scallops for another 2 -3 min until done. Place scallops on plate and pour the sauce over them. Garnish with fresh chopped chives! Easy and delicious! The bacon used was blackpepper bacon that was cured and cold smoked over hickory. The link below is how i make my bacon.

http://discussions.texasbowhunter.co...d.php?t=682632
That looks amazing


Quick variation for you if you ever have more scallops than you can eat for dinner.

Everything you did with Jumbo or Diver scallops, added with the bacon and a little of the sauce and place on top of well toasted English muffins. Mix sauce with an egg yolk and whisk under a double boiler. Add poached egg rare/medium rare on top of the scallop and bacon and drizzle the hollandaise on top. MMMMMMMMMMMMMMMMMMMMMM


Or as I prepare: Bacon wrapped scallop eggs benedict with citrus/habanero hollandaise.
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