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Seared Scallops with Bacon




Source of Recipe


Martha Stewart Living






List of Ingredients



• 6 slices bacon, cut into 3/4-inch pieces
  
• 1 pound large sea scallops (about 16), sliced in half crosswise to form 2 rounds
  
• Salt and freshly ground pepper
  
• 2 Tbsp minced shallot (about 2 shallots)
  
• 1 cup white wine
  
• 2 Tbsp unsalted butter
  






Instructions



1. Heat a large saute pan over medium-low heat, and add bacon. Cook slowly, stirring frequently, until brown and crisp, about 8 minutes. Remove bacon with a slotted spoon, and transfer to a paper towel lined plate.
   
2. Drain excess fat, leaving a thin coat on bottom of pan. Increase heat to medium, add scallops to pan, and sprinkle with salt and pepper to taste. Cook until golden brown and opaque, about 2 minutes per side.
   
3. Transfer scallops to the serving dish, and add shallots to pan. When shallots are transluscent, add white wine; scrape browned bits from bottom of pan with a wooden spoon. Cook until liquid is reduced by half, 3 to 4 minutes. Stir in butter, and pour over scallops; top with bacon.
   






Final Comments


4 servings