Seared Pan Fried Limed Scallops With Bacon Chives And Chervil Recipes

SEARED PAN-FRIED LIMED SCALLOPS WITH BACON, CHIVES AND CHERVIL

Steps:

• First, make the dressing - this can be made up to one day in advance.
• Mix the walnut vinegar, olive or sunflower oil, honey & Dijon mustard together in a jar. Add salt & freshly ground black pepper to taste. Seal and set to one side.
• About 1 hour before you want to serve the scallops, wash them, pat them dry, and then leave them to marinate in the zest and juice of the lime. Mix them around, ensuring that they all get a coating of the lime.
• Then, cook the streaky bacon in a large frying pan until very crispy and well coloured. Set the one side.
• When you wish to serve the salad, arrange all the leaves into attractive individual salad bowls or plates.
• In a large frying pan or skillet, add a mere dash of olive oil to grease the pan and set it over a very high heat. As soon as the frying pan is very hot, add the scallops - watch them VERY closely, they need about 2 minutes EACH side depending on the size and thickness of them - you must NOT overcook them!
• When they have been seared & cooked both sides, take them out of the frying pan & arrange them over the top of the salad leaves. (Six scallops per person for a main meal and four per person for a starter.).
• Pour the dressing over the top and then crumble the bacon over - keeping fairly large pieces. (Three rashers per person for a main meal and 2 rashers per person for a starter.).
• Finally, liberally sprinkle the chopped chervil and chives over the top of the salad; garnish with cherry tomatoes & a slice of lime if you wish.

SEARED SCALLOPS WITH BACON

Steps:

• 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.
• 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.
• Transfer scallops to the serving dish, and add shallots to pan. When shallots are translucent, 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 reserved bacon. Serve over ribbon zucchini.

PAN-SEARED SCALLOPS WITH BACON AND SPINACH

Steps:

• Cook bacon in a large cast-iron skillet over medium-high heat until crisp.
• Remove bacon from pan, reserving 1 tablespoon drippings in pan; coarsely chop and set bacon aside. Increase heat to high.
• Pat scallops dry with paper towels.
• Sprinkle scallops evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper.
• Add scallops to drippings in pan; cook 2 1/2 minutes on each side or until done.
• Transfer to a plate; keep warm.
• Reduce heat to medium-high & add onion and garlic to pan; sauté 3 minutes, stirring frequently.
• Add half of spinach; cook 1 minute, stirring frequently.
• Add remaining half of spinach; cook 2 minutes or just until wilted, stirring frequently.
• Remove from heat; stir in remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper and pinch of crushed red pepper flakes.
• Divide spinach mixture among 4 plates; top each serving evenly with crumbled bacon and 3 scallops.
• Serve immediately with lemon wedges, if desired.

PAN FRIED SCALLOPS AND BACON

Steps:

• The amount of scallops depends on their size, and of course, how much you want to eat!
• Scallops (no shell) with their roe if you can get them, as the nice orange colour of the roe looks good and more important it tastes good!
• Streaky bacon is best because of the fat in it. You want about 3 or 4 rashers each.
• Fry the bacon in a pan over a moderate heat until nice and brown and only just starting to get crispy.
• With the bacon still in the pan, add the scallops and move them about in the pan to get them nicley coated with all the pan juices. They will only take a couple of minutes to cook.
• It's as simple as that! Serve immediately.