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Eddision Park Scallops




Source of Recipe


Eddision Park Steakhouse






List of Ingredients



• For each serving use: 5 scollops (u-10 size, ask for dry-packed)
  
• 2 Tbls brown sugar
  
• 1/4 cup diced tomatoes
  
• salt and pepper to taste
  
• 1/4 cup sherry vinegar (no substitutions)
  






Instructions



1. In saute pan or heavy iron skillet, over medium high heat, cook scallops in a litle oil, till done, about 2 minutes per side. In a separate pan , cook bacon to rinder the fat, then add brown sugar and tomatoes. Cook just until tomatoes are warm through. Season to taste with salt and pepper. Deglaze the pan with the sherry vinegar, stiring ingredents. When the scallops are done, serve them with white cheddar cheese grits, pour sauce over all.