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Deejay's Pan Fried Scallops With Bacon Sauce (Read 113 times)
Apr 15th, 2016 at 11:32pm

DeejayDebi   Offline
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Connecticut

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Deejay's Pan Fried Scallops With Bacon Sauce

Ingredients
1 red bell pepper
1 green bell pepper
1 medium onion
6 to 8 Mushrooms (I used Portabellas)
1 pound large Sea Scallops
5 strips on thick cut bacon or slab bacon cut 1/2 inch thick
butter
kosher salt to taste
large pinch course Black pepper or to taste
1/2 Lemon zested
2 large pinches rosemary
2 large pinches Thyme
5 garlic cloves diced
3 large pinches Basil
1 teaspoon garlic powder
2 pinches flour

Optional:
cooked Pasta of your choice
1 tablespoon butter
1/2 teaspoon garlic powder
heaping tablespoon ricotta cheese

Note: My pinches are three fingers about a heaping teaspoon

Instructions
1) Cut up veggies into bite sized pieces.
2) cut bacon into small cubes.
3) lay scallops on a paper towel and roll around to dry.
4) Sprinkle with a pinch or so of each spice, flip and sprinkle other side and let sit.
5) heat a skillet and brown off bacon, remove and drain on paper towel reserving bacon grease.
6) and add veggies and cook until tender but firm.
7) pan fry scallops in the very hot skillet about 2 minutes remove to a slightly warm oven.
8) pour about 2 ounces of white wine into the skillet to deglaze then add flour stir well under smooth.
9) If using pasta mix hot pasta with butter, garlic and ricotta while hot and mix well add more butter or garlic or salt to taste
7) place pasta on the plate and scoop veggies over it, add scallops and bacon then spoon over with the sauce.

Enjoy!
 

Scallups_001.JPG (129 KB | 11 )
Scallups_001.JPG

Debi (aka Mom)
Smokers:
ECB -The Brinkman All-In-One Bullet type Water smoker
Camp Chef Smoke Vault 24 Inch propane smoker(aka -Black Beauty)                      
SunJoy horizontal with side firebox and installed propane grills for grilling or smoking
River Grille - Black Ceramic Egg                  
Smoke preference: Charcoal , Hickory, Apple, Cherry and pecan mix.

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