Like oysters, scallops are often believed to be an aphrodisiac. They are best when cooked quickly and briefly, and go very well with crisp, salty bacon.
Ingredients:
1 tbsp. (15 ml) olive oil
4 streaky (fatty) bacon rashers (strips), cut into 1 inch (2.5 cm) pieces
2-3 fresh sage leaves, chopped small piece of butter
8 large or 16 small scallops
1 tbsp. (15 ml) fresh lemon juice
½ cup (125 ml) dry (hard) cider or dry white wine
Directions:
Heat the oil in a frying pan. Add the bacon and sage and cook, stirring occasionally, until the bacon is golden brown. Lift out and keep warm.
Add the butter to the pan and when hot add the scallops. Cook quickly for about 1 minute on each side until browned. Lift out and keep warm.
Add the lemon juice and cider or white wine to the pan and, scraping up any sediment remaining in the pan, bring just to the boil. Continue to gently simmer the mixture until it has reduced to just a few tablespoons of syrupy sauce.
Serve the scallops and bacon on heated individual plates with the cider or wine sauce drizzled over.
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