caterpillarcowboy: Caramelized Scallops with Bacon and Asparagus This recipe is adapted from Scallops and Haricots Verts with Creamy Bacon Vinaigrettte. Ingredients 6 slices thick-cut bacon 1 bunch of asparagus spears 1 pound sea scallops 1/4 cup white wine vinegar 1/4 cup water 1/2 cup white wine 2 1/4 teaspoons Dijon mustard 6 tablespoons whipping cream Salt, pepper, honey Directions Saute bacon strips in heavy large skillet over medium heat until brown and crisp. Using tongs, transfer bacon to paper towels to drain. Reserve skillet and drippings. Boil a pot of salted water. The asparagus should only cook in the boiling water for a minute or so; taste it for the right crunchy consistency. Have a bowl of ice water ready to dunk the asparagus in once it is done, to stop the cooking after you remove it from water. Heat drippings in reserved skillet over medium heat. Pat scallops dry, sprinkle with salt and pepper. Drizzle some honey on the top and bottom of the scallops. In no more than batches of 3 or 4, add the scallops to skillet and cook until browned, about 2 minutes per side. Transfer to plate, reserve skillet when finished. Whisk vinegar, water, white wine, and mustard into drippings in reserved skillet. Boil over high heat until reduced by half, stirring frequently and scraping up browned bits, about 7 minutes. Stir in whipping cream; bring sauce to boil and reduce by half. Season to taste with salt and pepper. Add bacon to asparagus and scallops, drizzle with sauce. Serve with a side of orzo. This looks delicious. I wonder what would substitute best for the scallops…
Pop-upView Separately

caterpillarcowboy:

Caramelized Scallops with Bacon and Asparagus

This recipe is adapted from Scallops and Haricots Verts with Creamy Bacon Vinaigrettte.

Ingredients

6 slices thick-cut bacon

1 bunch of asparagus spears

1 pound sea scallops

1/4 cup white wine vinegar
1/4 cup water
1/2 cup white wine
2 1/4 teaspoons Dijon mustard
6 tablespoons whipping cream

Salt, pepper, honey

Directions

Saute bacon strips in heavy large skillet over medium heat until brown and crisp. Using tongs, transfer bacon to paper towels to drain. Reserve skillet and drippings.

Boil a pot of salted water. The asparagus should only cook in the boiling water for a minute or so; taste it for the right crunchy consistency. Have a bowl of ice water ready to dunk the asparagus in once it is done, to stop the cooking after you remove it from water.

Heat drippings in reserved skillet over medium heat. Pat scallops dry, sprinkle with salt and pepper. Drizzle some honey on the top and bottom of the scallops. In no more than batches of 3 or 4, add the scallops to skillet and cook until browned, about 2 minutes per side. Transfer to plate, reserve skillet when finished.

Whisk vinegar, water, white wine, and mustard into drippings in reserved skillet. Boil over high heat until reduced by half, stirring frequently and scraping up browned bits, about 7 minutes. Stir in whipping cream; bring sauce to boil and reduce by half. Season to taste with salt and pepper.

Add bacon to asparagus and scallops, drizzle with sauce. Serve with a side of orzo.

This looks delicious. I wonder what would substitute best for the scallops…

Source: caterpillarcowboy

14 Notes/ Hide

  1. foodxporn reblogged this from caterpillarcowboy
  2. marry reblogged this from mdfsmash and added:
    this sounds delicious. i will try to make it.
  3. mdfsmash reblogged this from caterpillarcowboy and added:
    looks delicious. I wonder what would substitute best
  4. caterpillarcowboy posted this

Recent comments

Blog comments powered by Disqus