Baked Scallops With Bacon Sauteed Apples And Cider Sauce Recipes

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.

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.

SCALLOPS WITH BACON AND YEAST SAUCE

Steps:

• For the sauce: Heat 1/2 pound (2 sticks) of the butter in a saucepan until the milk solids turn a light brown. Add the yeast. Cook until yeast is caramelized and the same color as the butter. Add tamari and grape juice or red wine, then pour contents into a blender and blend until smooth. Pour back into pot and add remaining 1 stick butter. Whisk until emulsified. Reduce until saucy consistency.
• For the cauliflower puree: In a Dutch oven or table-top fryer, preheat canola oil to 350 degrees F. Remove leaves and stem from cauliflower. Quarter the head of cauliflower. Fry until brown. Transfer to a blender in batches and blend until completely smooth. Season with salt.
• For the scallops: Push 3 pieces of frozen matchstick bacon into each raw scallop through the top.
• Add the canola oil to a medium saute pan over high heat. Once hot, sear scallops on one side until caramelized, 2 minutes; flip and cook the second side until caramelized, 2 mintues. Remove from heat.
• For the garnish: In a small saute pan over a low flame, add the bacon lardons and 1 teaspoon olive oil and cook until the bacon renders its fat and becomes crispy, about 10 minutes.
• Place frisee in a mixing bowl and dress lightly with sherry vinegar, 1 teaspoon olive oil and about 1 teaspoon of warm bacon fat.
• To serve: Spread cauliflower puree on a serving platter. Slice scallops in half widthwise, then arrange over the cauliflower puree, garnish with the dressed frisee, spoon yeast sauce over the top and finish with some crispy bacon lardons.

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.

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.

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.

BAKED SCALLOPS WITH CHEDDAR CHEESE AND APPLEWOOD SMOKED BACON

Steps:

• Take 2 small casserole dishes and place scallops and butter in them, divide equally. Place in 450 degree oven for 8-10 min or until scallops have slightly blistered. Remove from oven and drain butter and any excess juices. Top with cooked bacon and cheese and place back in oven for 2 minutesor until cheese has melted.
• Enjoy!

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.