Bacon Wrapped Sea Scallops W Espresso Beurre Blanc Recipes

BACON WRAPPED SEA SCALLOPS W/ ESPRESSO BEURRE BLANC

Steps:

• 1. Preheat oven to 450 degrees
• 2. saute bacon in a large skillet just until it begins to render its fat, about 4 minutes (DO NOT BROWN) place on paper towel
• 3. wrap each clean dry scallp in a slice of bacon and secure with a toothpick, lay in one layer in the bottom of a buttered baking dish leaving space between each or they won't brown
• 4. cook until bacon has browned and scallops are translucent (about 10-12 minutes)
• 5. ****************************************************
• 6. Sauce: In a small saucepan add shallot, parsley stems, peppercorns, cider vinegar and espresso that has been disolved in boiled water, Bring to a simmer over medium heat until reduced to 2tsp (about 10 minutes)
• 7. Whisk in heavy cream stirring constantly, then begin adding butter about 3 cubes at a time, adding the next three after the previous ones have melted into sauce. Once all the butter has been incorporated remove from heat, add sugar and season to taste with salt and pepper strain and set aside until plating.
• 8. To serve put a small amount of sauce onto the plate and add the scallop to the top. Garnish with the parsley leaves, serve warm.

SCALLOPS ONE - TWO - THREE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut the bacon slices in half and wrap each half around a scallop. Use a toothpick to secure in place. Drizzle lemon juice over scallops. Place on a cookie sheet.
• Bake in a preheated oven for 15 to 20 minutes or until bacon is cooked. Serve warm.

PAN-SEARED SCALLOPS WITH BEURRE BLANC SAUCE

Steps:

• Boil first 3 ingredients in heavy medium saucepan over medium-high heat until mixture is reduced to 1/4 cup, about 10 minutes.
• Add cream; reduce heat to low.
• Add butter, 1 piece at a time, whisking until just melted before adding more.
• Strain sauce, pressing on solids to extract as much liquid as possible.
• Return sauce to pan.
• Season with salt and white pepper.
• Place pan in skillet of warm water.
• Sprinkle scallops with salt and white pepper, then dredge in flour, shaking off excess.
• Heat oil in large nonstick skillet over medium-high heat.
• Add scallops; cook until golden brown and just opaque in center, about 1 1/2 minutes per side.
• Divide scallops among plates.
• Top with sauce and chives.
• Makes 6 first-course or 4 main-course servings.