369 Park
In the Kitchen
Scallops with Creamy Bacon Vinaigrette
Recipe found at Bell Alimento ... again.
One of my favourite go to site.
Scallops are served with a creamy bacon vinaigrette sauce.
While the cooking method is the same, the sauce is made with stock, Sherry, and Dijon.
Served topped with fresh crumbled bacon bits. We like crusty bacon, and so I added loads of it :)
Another excellent appetizer :)
Ingredients
1 tbsp olive oil
4 slices thick cut bacon - diced
1/2 onion - minced
2 tbsp sherry
1/4 cup stock
1 tbsp dijon mustard
Salt/pepper
2 pounds scallops
2 tbsp coconut oil
The making of...
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Into a medium skillet heat oil over medium heat. Add bacon and cook until crispy. Transfer bacon to a sheet lined with a paper towel. Set aside.
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Discard all but 2 tablespoons of bacon grease. Add onion to skillet and cook until softened. Add: sherry and stock. Whisk mustard into sauce and season with salt and pepper.
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Strain sauce into a bowl (discard onions). Set aside.
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Pat scallops dry and season with salt/pepper.
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Add coconut oil to cleaned skillet and heat over medium heat. Add scallops, careful not to crowd the pan (do this in batches if necessary) and cook undisturbed for approximately 2-3 minutes OR until a golden crust has formed. Flip and continue cooking until reverse side is seared.
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Serve scallops with a drizzle of creamy bacon vinaigrette and a crumble of bacon.
Compliments to Chef Aline!