BACON WRAPPED SEA SCALLOPS W/ ESPRESSO BEURRE BLANC

Bacon Wrapped Sea Scallops w/ Espresso Beurre Blanc image

Provided by Lisa 'Gayle' Goff

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.