Have you ever had that umami moment when all the flavors collide on your taste buds and thought, “Can there be a better bite of food?” Pan seared, bacon wrapped, browned butter-bathed scallops may be your next umami moment. The salt of the sea, sweetness of the scallop, earthiness of bacon, and creaminess of the browned butter sauce combined into this transcending bite of luxury i s your moment.
Scallops are shucked immediately after being harvested in the waters of coastal Massachusetts and arrive at Joe’s within 24 hours. Only the best make it to Joe's shop and we only accept U-10, meaning only those large enough to make up less than ten in a pound. Fresh, dry, and preservative-free scallops are gently wrapped and delivered in cheesecloth to retain an extraordinary level of purity. What does that mean to you other than the best product? You will find that our products are free from chemicals and absent of metallic taste or wetness.
Pairing a beautiful scallop with a perfectly selected piece of bacon amplifies a bit of indulgence and color. Joe’s bacon hails from Ossian, Indiana which has been produced from the same farm for nearly 75 years.
Ingredients
- 6 scallops
- 6 slices bacon
- olive oil
- butter
- salt and pepper
- 1/2 lemon
Instructions
- Heat oven to 400 degree and place in oven cooking bacon to one’s preference.
- Check to see that the “foot,” also known as the “hinge muscle, is removed from each scallop.
- Pat scallops dry to ensure a seared crust is attainable.
- Season scallops with salt and pepper.
- Heat medium skillet to medium heat and add butter. Additionally, adding olive oil will keep the butter from burning.
- Sear each side until slightly browned (Roughly two minutes per side as Joe’s scal-lops are quite large)
- Spoon browned butter from pan onto scallops and remove from heat.
- Wrap each scallop with a slice of cooked bacon and insert toothpick if necessary. Add back to hot pan briefly to marry the flavors and bring uniformity. Squeeze one half lemon for a bit of acidity. Serve while hot or at room temperature.
Thie recipe comes from: Emily Frye – Food On The Monon
foodonthemonon@gmail.com