Best Bacon Wrapped Sea Scallops W Espresso Beurre Blanc Recipes

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SCALLOPS ONE - TWO - THREE



Scallops One - Two - Three image

An easy appetizer to make and extremely delicious!

Provided by JOELLEFLYNN

Categories     Appetizers and Snacks     Seafood

Time 25m

Yield 4

Number Of Ingredients 3

6 slices bacon
12 sea scallops, rinsed and drained
3 tablespoons fresh lemon juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cut the bacon slices in half and wrap each half around a scallop. Use a toothpick to secure in place. Drizzle lemon juice over scallops. Place on a cookie sheet.
  • Bake in a preheated oven for 15 to 20 minutes or until bacon is cooked. Serve warm.

Nutrition Facts : Calories 234.8 calories, Carbohydrate 2.3 g, Cholesterol 43.4 mg, Fat 19.3 g, Protein 12.5 g, SaturatedFat 6.3 g, Sodium 422.4 mg, Sugar 0.3 g

PAN-SEARED SCALLOPS WITH BEURRE BLANC SAUCE



Pan-Seared Scallops With Beurre Blanc Sauce image

Make and share this Pan-Seared Scallops With Beurre Blanc Sauce recipe from Food.com.

Provided by lazyme

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

3/4 cup water
6 tablespoons white wine vinegar
1/4 cup finely chopped shallot
2 tablespoons whipping cream
10 tablespoons chilled unsalted butter, cut into tablespoon-size pieces
1 pinch white pepper
1 1/4 lbs sea scallops
1/4 cup all-purpose flour
2 tablespoons olive oil
4 teaspoons chopped fresh chives

Steps:

  • Boil first 3 ingredients in heavy medium saucepan over medium-high heat until mixture is reduced to 1/4 cup, about 10 minutes.
  • Add cream; reduce heat to low.
  • Add butter, 1 piece at a time, whisking until just melted before adding more.
  • Strain sauce, pressing on solids to extract as much liquid as possible.
  • Return sauce to pan.
  • Season with salt and white pepper.
  • Place pan in skillet of warm water.
  • Sprinkle scallops with salt and white pepper, then dredge in flour, shaking off excess.
  • Heat oil in large nonstick skillet over medium-high heat.
  • Add scallops; cook until golden brown and just opaque in center, about 1 1/2 minutes per side.
  • Divide scallops among plates.
  • Top with sauce and chives.
  • Makes 6 first-course or 4 main-course servings.

Nutrition Facts : Calories 474.2, Fat 39.1, SaturatedFat 21.1, Cholesterol 120.7, Sodium 566.7, Carbohydrate 12.5, Fiber 0.2, Sugar 0.1, Protein 18.7

BACON WRAPPED SEA SCALLOPS SERVED ON CREAMY BRIE SAUCE



Bacon Wrapped Sea Scallops Served on Creamy Brie Sauce image

Heaven on a plate. Can be an entree or serve one scallop per person for an appetizer. This comes together very quickly for an elegant meal.

Provided by Vicki in CT

Categories     Pork

Time 15m

Yield 8 scallops, 3-8 serving(s)

Number Of Ingredients 13

8 slices bacon, partially cooked (reserve 1/2 teaspoon of bacon drippings)
8 sea scallops
seasoned bread crumbs
1 tablespoon olive oil
1 tablespoon butter
1/2 teaspoon reserved bacon drippings
1 tablespoon olive oil
1 tablespoon butter
1/4 cup onion, diced fine
2 tablespoons flour
1 1/4 cups skim milk
6 ounces brie cheese, crumbled
salt and pepper

Steps:

  • Wrap each scallop with piece of partially cooked bacon. Secure with toothpicks.
  • For sauce, in medium skillet heat oil, butter, and bacon drippings to medium and saute onion for about 3 minutes until tender. Stir in flour. Heat while stirring for about 2 minutes to make roux. Pour in milk and heat until thickened, about 3-5 minutes. Reduce heat. Stir in brie and cook until melted through stirring often. Season to taste.
  • Meanwhile for scallops, heat oil and butter in large flat skillet over medium heat.
  • Dip each bacon wrapped scallop in bread crumbs to cover top and bottom. Press to make stick if needed.
  • Place scallops in heated skillet and brown about 1-2 minutes per side. Place lid on skillet and reduce heat to medium low and cook about five more minutes.
  • Pour some sauce on bottom of plate. Top with cooked scallops. Garnish with paprika or chopped chives.

Nutrition Facts : Calories 721.9, Fat 60.9, SaturatedFat 25.5, Cholesterol 134.1, Sodium 1041.3, Carbohydrate 12.6, Fiber 0.3, Sugar 0.8, Protein 30.3

BACON WRAPPED SEA SCALLOPS W/ ESPRESSO BEURRE BLANC



Bacon Wrapped Sea Scallops w/ Espresso Beurre Blanc image

The ingredients for this weeks challenge are amazing!!! I probably won't be the only bacon wrapped scallop but may the first hehehe.

Provided by Lisa 'Gayle' Goff

Categories     Sandwiches

Time 25m

Number Of Ingredients 12

8 slice bacon, sliced in half lengthwise
16 large sea scallops, cleaned and pat dry
salt and pepper to taste
ESPRESSO BEURRE BLANC:
1 small shallot, finely diced
5 sprig(s) parsley (stems only) coarsely chopped
4 black peppercorns, whole
1T + 1t apple cider vinegar
1 tsp instant espresso, disolved in 1/4 boiled water
1 Tbsp heavy cream
1/4 tsp sugar
1 stick very cold butter, cut into small cubes

Steps:

  • 1. Preheat oven to 450 degrees
  • 2. saute bacon in a large skillet just until it begins to render its fat, about 4 minutes (DO NOT BROWN) place on paper towel
  • 3. wrap each clean dry scallp in a slice of bacon and secure with a toothpick, lay in one layer in the bottom of a buttered baking dish leaving space between each or they won't brown
  • 4. cook until bacon has browned and scallops are translucent (about 10-12 minutes)
  • 5. ****************************************************
  • 6. Sauce: In a small saucepan add shallot, parsley stems, peppercorns, cider vinegar and espresso that has been disolved in boiled water, Bring to a simmer over medium heat until reduced to 2tsp (about 10 minutes)
  • 7. Whisk in heavy cream stirring constantly, then begin adding butter about 3 cubes at a time, adding the next three after the previous ones have melted into sauce. Once all the butter has been incorporated remove from heat, add sugar and season to taste with salt and pepper strain and set aside until plating.
  • 8. To serve put a small amount of sauce onto the plate and add the scallop to the top. Garnish with the parsley leaves, serve warm.

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