Best Bay Scallops And Applewood Bacon With Port Reduction Recipes

Baked Scallops With Cheddar Cheese and Applewood Smoked Bacon image

Provided by Verelucky

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

Bacon Scallops With Garlic Butter Sauce image

Provided by SallyG

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

4 slices bacon, diced
1 lb scallops
kosher salt & freshly ground black pepper, to taste
1/2 cup unsalted butter
3 garlic cloves, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes
2 tablespoons chopped fresh parsley leaves

Steps:

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy about 6-8 minutes. Drain excess fat; reserving 1 tablespoon in the skillet. Transfer bacon to a paper towel-lined plate.
Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry. Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm.
Melt butter in the skillet. Add garlic, oregano, basil and red pepper flakes season with salt and pepper, to taste. Cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in bacon and scallops.
Serve immediately, garnished with parsley, if desired.

Nutrition Facts : Calories 323.4, Fat 27.2, SaturatedFat 15.9, Cholesterol 93.7, Sodium 517, Carbohydrate 4.7, Fiber 0.2, Sugar 0.1, Protein 15.1

Bay Scallops and Applewood Bacon with Port Reduction image

Provided by Marc Forgione

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.