Bay Scallops And Applewood Bacon With Port Reduction Recipes

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BAY SCALLOPS AND APPLEWOOD BACON WITH PORT REDUCTION RECIPE



BAY SCALLOPS AND APPLEWOOD BACON WITH PORT REDUCTION Recipe image

Fool proof Thai Red Curry Chicken. Served with steamed rice.

Number Of Ingredients 2

For Port reduction 2 cups Ruby Port (500 ml) 1/2 cup superfine granulated sugar 1 1/2 teaspoons whole black peppercorns 2 fresh mint leaves, torn into bits For scallops 6 thin crosswise slices applewood-smoked bacon (1/4 lb), cut into thirds 18 bay scallops (preferably Nantucket
1/3 lb), tough muscle from side of each discarded if attached 1 tablespoon extra-virgin olive oil 1 tablespoon unsalted butter Special equipment: wooden picks

Steps:

  • Make Port reduction: Bring Port, superfine sugar, peppercorns, and mint to a simmer in a 2-quart saucepan over moderately low heat, stirring until sugar is dissolved. Remove from heat, then carefully ignite Port with a kitchen match, letting flames die down (this will take a few minutes). Simmer over moderately low heat until sauce is thickened and reduced to about 1/2 cup, about 15 minutes. Transfer to a bowl and cool to warm. Cook scallops: Heat a 12-inch heavy skillet over moderate heat, then cook bacon until some fat has rendered and edges of bacon start to brown, about 1 1/2 minutes per side. Transfer bacon to paper towels to drain. Pat scallops dry and season with salt and pepper. When bacon is cool enough to handle, wrap a piece of bacon around each scallop and pierce scallop with a wooden pick to secure. Heat oil and butter in cleaned skillet over moderately high heat until hot but not smoking, then sauté scallops, turning over once, until bacon is browned and scallops are opaque, about 5 minutes total. Transfer to a plate and serve with Port reduction for dipping. Cooks\' notes: • Scallops may be wrapped in bacon, but not sautéed, 4 hours ahead and chilled, covered. Sauté just before serving. • Port reduction may be made 1 day ahead and chilled, covered. Reheat before serving.

Nutrition Facts : Calories 500

BAY SCALLOP CHOWDER WITH BACON AND CABBAGE



Bay Scallop Chowder with Bacon and Cabbage image

Provided by Food Network

Time 55m

Number Of Ingredients 13

4-ounce slab (unsliced) smoked bacon, rind removed, small dice (1/3-inch)
2 tablespoons unsalted butter
1 large onion (10 to 12 ounces), large dice (3/4-inch)
2 to 3 sprigs fresh thyme, leaves chopped (1 teaspoon)
1 dried bay leaf
1 1/2 pounds Yukon gold, Maine, PEI or other all-purpose potato, peeled, large dice (3/4-inch)
5 cups fish stock, chicken stock, or either in combination with water to make 5 cups total liquid
8 ounces Savoy cabbage, large dice (3/4-inch)
Kosher or sea salt
Freshly ground pepper
1 1/2 pounds medium bay scallops-left whole, or large sea scallops, cut down to large (3/4-inch) pieces, strap removed
1 1/2 cups heavy cream (up to 2 cups)
2 or 3 scallions, very thinly sliced

Steps:

  • Heat a 6 or 8-quart heavy bottomed soup or sauce pot over a low heat and add the bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook the bacon until crisp golden brown. Leave the bacon pieces and the fat in the pan. Add the butter, onion, thyme and bay leaf. Saute them for about 8 minutes over a medium heat, stirring occasionally, until the onions are softened, but not browned. Add the potatoes and fish stock. The stock should just barely cover the potatoes. If it doesn't add enough water to cover them. Turn up the heat and bring to a boil. Cover the pot and cook the potatoes vigorously for about 8 minutes. Add the diced cabbage, reduce heat to medium, and simmer for 5 more minutes. Season with salt and pepper. The potatoes should be firm in the center and soft on the outside. If the broth hasn't thickened, lightly smash a few potatoes against the side of the pot and simmer 1 or 2 minutes longer to release their starches. Remove the pot from the heat. Stir in the scallops and let sit for 5 minutes. Add the cream and let sit 10 more minutes while the scallops finish their slow cooking. Retaste the chowder and adjust the salt and pepper. If you are not serving the chowder within the hour, let it cool a bit then refrigerate. Cover the chowder after it has completely chilled. Otherwise, let it sit for up to an hour, allowing the flavors to meld. When ready to serve, reheat over a low heat and don't let the chowder boil. Use a slotted spoon to mound the pieces of scallop, potato, cabbage and bacon in the center of large soup plates or shallow bowls and ladle the creamy broth around. Sprinkle generously with sliced scallions.

BAY SCALLOPS AND APPLEWOOD BACON WITH PORT REDUCTION



Bay Scallops and Applewood Bacon with Port Reduction image

Provided by Marc Forgione

Categories     Sauté     Quick & Easy     Mint     Bacon     Scallop     Port     Gourmet     New York

Yield Makes 6 hors d'oeuvre or first-course servings

Number Of Ingredients 12

For Port reduction
2 cups Ruby Port (500 ml)
1/2 cup superfine granulated sugar
1 1/2 teaspoons whole black peppercorns
2 fresh mint leaves, torn into bits
For scallops
6 thin crosswise slices applewood-smoked bacon (1/4 lb), cut into thirds
18 bay scallops (preferably Nantucket; 1/3 lb), tough muscle from side of each discarded if attached
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
Special Equipment
wooden picks

Steps:

  • Make Port reduction:
  • Bring Port, superfine sugar, peppercorns, and mint to a simmer in a 2-quart saucepan over moderately low heat, stirring until sugar is dissolved. Remove from heat, then carefully ignite Port with a kitchen match, letting flames die down (this will take a few minutes). Simmer over moderately low heat until sauce is thickened and reduced to about 1/2 cup, about 15 minutes. Transfer to a bowl and cool to warm.
  • Cook scallops:
  • Heat a 12-inch heavy skillet over moderate heat, then cook bacon until some fat has rendered and edges of bacon start to brown, about 1 1/2 minutes per side. Transfer bacon to paper towels to drain.
  • Pat scallops dry and season with salt and pepper. When bacon is cool enough to handle, wrap a piece of bacon around each scallop and pierce scallop with a wooden pick to secure.
  • Heat oil and butter in cleaned skillet over moderately high heat until hot but not smoking, then sauté scallops, turning over once, until bacon is browned and scallops are opaque, about 5 minutes total. Transfer to a plate and serve with Port reduction for dipping.

SIMPLE SCALLOPS WRAPPED IN BACON



Simple Scallops Wrapped in Bacon image

These scallops are simple and amazing. The key to amazing scallops is choosing the best quality scallops for this recipe. I recommend getting block frozen scallops or previously block frozen from your butcher or fish monger. These scallops will have the best texture and taste and are not plumped up with additional water like IQF (individually quick frozen) scallops.

Provided by Stars-n-Atoms

Categories     < 30 Mins

Time 23m

Yield 12-24 Scallops, 2-4 serving(s)

Number Of Ingredients 8

12 -24 scallops (1-inch-1.5-inch in diameter)
6 -12 bacon, strips (split in half)
1/4 cup tamari soy sauce
mccormick's McCormick's Montreal Brand steak seasoning
wasabi powder
salt
pepper
toothpick (wooden, not minted or waxed)

Steps:

  • Defrost Scallops in fridge.
  • once defrosted, rinse scallops well under cool water. Then sit out each scallop on paper towels to absorb excess water. Turn each scallop over so each side is dried off.
  • Next, Take one slice of bacon that is halved and one scallop and wrap around the circumfrence of the scallop. Secure with one tooth pick. Continue until each scallop has been wrapped. Place scallops on broiler pan with enough room between each one so they do not bump into each other.
  • Set Oven on Broil with oven rack placed on top of oven in broiling position.
  • Next with a basting brush paint Tamari sauce on top of each scallop, once over each is enough. Then sprinkle the tops of each scallop evenly and lightly with McCormick's Montreal steak seasoning, Wasabi powder, salt and pepper.
  • Place broiler pan in oven on top rack for 4 minutes.
  • Then pull out broiler pan, Using tongs, turn each scallop over and contiune to cook another 4 minutes.
  • Serve while still hot.

Nutrition Facts : Calories 101.2, Fat 0.7, SaturatedFat 0.1, Cholesterol 29.7, Sodium 2196.1, Carbohydrate 4.2, Fiber 0.3, Sugar 0.6, Protein 19

BAKED SCALLOPS WITH CHEDDAR CHEESE AND APPLEWOOD SMOKED BACON



Baked Scallops With Cheddar Cheese and Applewood Smoked Bacon image

Sea Scallops baked in a casserole dish then topped with cheddar cheese & bacon. This was not only picture perfect but awesome! This was served for 1 person but I think with side dishes it is enough for two. I revised the dish to say 2 small casserole dishes rather than one. Courtesy of "Westwood Restaurant" in Westfield MA.

Provided by Verelucky

Categories     Very Low Carbs

Time 17m

Yield 2 sm casseroles, 2 serving(s)

Number Of Ingredients 4

8 ounces premium sea scallops (Dry works best)
2 ounces cheddar cheese
2 ounces applewood smoked bacon, cooked
1 ounce butter

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!

Nutrition Facts : Calories 469.8, Fat 33.6, SaturatedFat 17.2, Cholesterol 129.1, Sodium 1096.6, Carbohydrate 3.5, Sugar 0.2, Protein 36.9

SEARED SCALLOPS WITH BACON



Seared Scallops with Bacon image

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

6 slices bacon, cut into 3/4-inch pieces
1 pound large sea scallops, (about 16), sliced in half crosswise to form 2 rounds
Salt and freshly ground pepper
2 tablespoons minced shallot, (about 2 shallots)
1 cup white wine
2 tablespoons unsalted butter

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.

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