Bacon Wrapped Scallops in Garlic Butter Sauce

Bacon Wrapped Scallops in Garlic Butter Sauce

adapted from Epicurious 10/2/2015

We initially discovered scallops wrapped in bacon at the Whatley Inn. The recipe we have most often is cooked in an oven. They are delicious but the scallop does hot get a good hard sear. Cooking them in a skillet is quicker and you get a good sear and the bacon gets crispier.

The sauce is not pretty but it is tasty. Next time I think I would wipe out the pan and not worry about getting the fond into the sauce.

Makes 2 servings 

6 sea scallops 

3 slices bacon, cut in half 

Cooking spray

1 Tbsp. olive oil, divided

1 Tbsp. butter  

1 clove garlic, minced  

1 tsp fresh parsley, minced

1 Tbsp. lemon juice 

Splash of dry white wine 

1. Pat the scallops dry; Transfer to a paper towel lined plate and return to the refrigerator to dry out for at least 1 hour.
2. Preheat the oven to 400F.
3. Place bacon on a tray on a baking sheet; Par-cook the bacon for 8 minutes in the preheated oven.
4. Transfer bacon to paper towel lined plate to remove excess grease.
5. Wrap each scallop in a piece of bacon, securing with a toothpick.
6. Heat the 1 1/2 tsp.oil in a small skillet.
7. Cook the scallops in the pan searing both sides of the scallop and crisping the bacon about 6-8 minutes total; Remove the scallops from the pan and cover to keep warm.
8. Melt butter with the remaining 1 1/2 tsp. oil in a pan, scraping up any browned bits;  Add the garlic and saute 1 minute.
9. Add the parsley, lemon juice, and wine; Cook for 1-2 minutes to cook off the alcohol and combine the flavors.
10. Place scallops on serving dish and pour sauce on top.

Enjoy!

Seared Sea Scallops with Cauliflower Puree

Seared Sea Scallops with Cauliflower Puree

adapted from Cooking Light March 2011

To get a good sear on the scallops you want them to be dry and the pan to reach a temperature of you pan to be at about 425F. I choose to use grapeseed oil which has a smoke point of 420F where as olive oil's smoke point of 350F. Exceeding the smoke point of olive oil can release harmful compounds into the food. The oil may also oxidize which will impart off flavors. If you do not have grapeseed oil, vegetable or canola oil both have smoke points of about 400F.

Makes 2 servings                                                        1 WW point / serving

1 cup chopped cauliflower florets
1/2 cup cubed peeled potato
1/2 cup water
1/4  cup homemade chicken stock or canned broth
1 1/2 tsp grapeseed oil
3/4 pounds sea scallops, patted dry
1/2 tsp. kosher salt, divided
1/4 tsp. fresh coarsely ground black pepper
3/4 tsp. Parkay cooking oil spray
Pinch of crushed red pepper

1. Place the cauliflower, potato water and stock into a small saucepan. 
2. Bring to a boil; Cover, reduce heat, and simmer until the potato is tender, about 6 minutes.
3. Remove lid; Let stand, uncovered, while you cook the scallops.
4. Heat a skillet over high heat.; Add oil and swirl to coat. 
5. Pat scallops dry with paper towels; sprinkle with 1/4 teaspoon salt and black pepper. 
6. Add scallops to pan; cook 3 minutes on each side or until desired degree of doneness. 
7. Remove scallops from pan; Keep warm
8. Place the cauliflower mixture in a small food processor with 1/2 teaspoon salt, Parkay, and red pepper. Blend until smooth. 
9. Serve the scallops on top of the puree.

Enjoy!

Barbecued Scallops

 Barbecued Scallops

adapted from Cooking Light Annual Recipes 1997

This sweet and tangy BBQ sauce adds tasty flavor to the sweet scallops.

If you do not have plum sauce, you can use hoisin sauce but it is slightly spicier.

The recipe make more sauce than you need for the recipe. Use it on shrimp, chicken or pork.

served with Saffron Cauliflower Couscous

Makes 2 servings                                                       1 WW Blue point / serving

2 Tbsp. ketchup

2 Tbsp. plum sauce

1 Tbsp. fresh lime juice

1 1/2 tsp. prepared horseradish

1/8 tsp. freshly ground black pepper

3/4 lb. bay scallops

1. Preheat the broiler to high.
2. Combine the ketchup, plum sauce, juice, horseradish and pepper in a small bowl.
3. Place the scallops in a baking pan.
4. Brush the scallops with a tablespoon of the sauce.
5. Place the pan in the refrigerator for at least 30 minutes prior to cooking.
6. When ready to cook, place in the broiler and broil about 3 minutes or until cooked through.
7. Drizzle with another tablespoon of the sauce prior to serving.

Enjoy!

Sautéed Scallops with Grape Tomatoes, Scallions & Parsley

Sautéed Scallops with Grape Tomatoes, Scallions & Parsley

adapted from Bon Appetit August 2006

If using previously frozen scallops, dry them in paper towels, place on a plate in a single layer and let sit uncovered in a refrigerator for a couple of hours to dry out. Check the plate for additional moisture and dry the plate.

2 servings                                                              0 WW Blue points / serving

3/4 lb. bay scallops

Kosher salt & Freshly ground black pepper

Cooking spray

3 scallions, chopped, white and green parts separated

1/2 (12-oz) container of grape tomatoes

2 Tbsp. chopped fresh parsley

1 Tbsp. fresh lemon juice

1/4 tsp. mild or sweet paprika

1. Season the scallops with salt and pepper.
2. In a sauté pan coated with cooking spray, cook the scallops until lightly browned outside and opaque inside, about 2 minutes / side.
3. Transfer the scallops to a plate and cover to keep warm.
4. Add more cooking spray to the pan and sauté the white parts of the scallions, for about 1 minute.
5. Add the tomatoes and scallion greens and sauté until the tomatoes burst and begin releasing their juices, about 5 minutes.
6. Stir in the lemon juice, paprika and half of the parsley.
7. Return the scallops and any accumulated juices to the pan and cook another minute, until heated through.
8. Sprinkle with the remaining parsley and serve.

Enjoy!

Scallops with Parsley Pistachio Pesto Zoodles

 Scallops with Parsley Pistachio Pesto Zoodles

adapted from The Complete Cooking Light Cookbook

Save the tougher parsley stems to make stock. Save them with other scraps of vegetables until you have enough to make a stock.

If you don't have pistachios, use any nut you have on hand.

Serving size is larger than pictured here. This was made as a part a meal of scallops 3 ways.

Makes 2 servings                                                     2 WW Blue point / serving

1 cup chopped parsley, leaves and tender stems

3 Tbsp. chopped pistachios

1 tsp. grated lemon zest

1/4 tsp. ground cumin

1/8 tsp freshly ground black pepper

1/8 tsp. kosher salt

1/8 tsp. paprika

2 Tbsp. freshly lemon juice

1 tsp. olive oil

1 Tbsp. water

3/4 lb. sea scallops

2 cups zoodles

1. Place the parsley, nuts, lemon rind & juice, cumin, pepper, salt, paprika, oil and water in a small food processor or blender and blend until combined. You may need to scrape down the sides a few times.
2. Dry the scallops with paper towels.
3. In a skillet coated with cooking spray, cook the scallops 3-4 minutes per side or until cooked through.
4. Meanwhile, bring a pot of salted water to a boil. Add the zoodles and cook for 1-2 minutes or until it reaches your desired consistency.
5. Drain the zoodles, toss with pesto. Season to taste with salt and pepper.
6. Serve the scallops on top of the zoodles.

Enjoy!

Scallop Kabobs

Scallop Kabobs

adapted from The Legal Seafood Cookbook

This could also be grilled to develop beautiful sear marks.

Serving size is larger than pictured. This was made as one part of Scallops 3 ways.

Makes 2 servings                                                    1 WW Blue point / serving

1/6 cup fresh lemon juice

1/6 cup vegetable oil

1/6 cup water

1/2 tsp. Herbes de Provence

pinch of dry mustard

pinch Kosher salt

few grinds of freshly ground black pepper

3/4 lb. sea scallops

2 mushroom caps

1/2 medium onion, cut into 4 wedges

2 baby bell peppers, cut in half vertically

2 grape tomatoes

1. In a small container, whisk together the lemon juice, oil, water, Herbes de Provence, salt and pepper until well combined.
2. Add the scallops and mushrooms; refrigerate for at least 1 hour.
3. If using wooden skewers, soak in water for at least 1 hour.
4. Preheat the broiler.
5. Thread half of the vegetables and half of the scallops on a skewer. Repeat with the remaining skewer.
6. Place the skewers on a baking sheet lined with foil and coated with cooking spray.
7. Brush with some of the marinade.
8. Broil for 6 minutes, turn the kabobs over and continue broiling for an additional 6 minutes or until cooked through.
9. Serve immediately.

Enjoy!

Broiled Scallops with Herbs

Broiled Scallops with Herbs

adapted from Taste of Home 

Using a minimal amount of breadcrumbs still provides the texture you want without adding points.

Actual portion size is larger than pictured. This was served as a meal with scallops 3 ways.

Makes 2 servings                                                   0 WW Blue points / serving

2 scallions, sliced

1 garlic clove, minced

Cooking spray

3/4 lb. sea scallops

2 tsp. parsley, minced

1 tsp. basil, minced

2 Tbsp. chicken stock

pinch Kosher salt

few grinds of freshly ground black pepper

4 tsp. panko breadcrumbs

2 lemon wedges

1. In a skillet, coated with cooking spray, sauté the scallion and garlic until tender. Set aside in a small dish.
2. Add the scallops; 3 minutes per side until form and opaque.
3. Add the chicken broth, reserved scallion mixture, parsley, basil, salt and pepper; cook, uncovered for 1 minute.
4. Divide the mixture between 2 ovenproof dishes. Sprinkle with bread crumbs.
5. Coat tops with cooking spray.
6. Broil about 4 inches from the heat or until the crumbs are golden.
7. Serve with lemon wedges

Enjoy!

Scallops Provencale

Scallops Provençale

adapted from Gourmet June 1991

I find it challenging to get a good sear on previously frozen scallops. I pat as much liquid as possible out of them but they still take longer to get a sear.  Make sure there is enough room in the pan to allow the excess water to evaporate without steaming the scallops.

Scallops Provençale served with Mashed Butternut Squash with Caramelized Onions

Makes 2 servings                            0 WW Blue Points / serving

1 lb. bay or sea scallops, patted dry

Cooking spray

2 garlic cloves, thinly sliced

1 tomato, seeded and diced

1/2 tsp fresh thyme

1 Tbsp. shredded basil leaves

1. In a pan coated with cooking spray, cook the scallops over high heat until golden and cooked through. The time will depend on the size of your scallops. Make sure the scallops are not packed too closely together or they will steam instead of sear. Cook in 2 batches if needed.
2. Transfer the scallops to a platter and keep warm.
3. Coat the pan again with cooking spray.
4. Add the garlic slices and cook until lightly browned.
5. Add the tomatoes and thyme and cook stirring for about 1 minute or until heated through.
6. Serve the scallops over the tomato mixture and sprinkle with the basil.

Enjoy!

Bacon Wrapped Scallops with Maple Mustard Cream Sauce

 Bacon Wrapped Scallops with Maple Mustard Cream Sauce

My husband and I love the Whatley Inn in Whatley, MA, so much so that we had our rehearsal dinner there. One of their signature appetizers is the Scallops Brochette -- "Fresh Sea Scallops wrapped with Apple wood smoked bacon on a bed of our house Saffron rice finished with a mild mustard sauce". Even after moving to PA I could not get the chef to part with the recipe. I have been working on it over the years and have come close but now I want to make a skinnier version ... one without applewood smoked bacon and a heavy cream sauce. We think this is a reasonable alternative.

Serves 12 

1 WW Blue point for 4 scallops and 1 WW Blue point for 1 Tbsp sauce - in case you want extra sauce 

12 slices turkey bacon

48 sea scallops

1/2 cup evaporated whole milk

2 Tbsp Dijon mustard

1 1/2  Tbsp pure maple syrup

1. Preheat oven to 400F.
2. Partially cook the bacon in a skillet. It should still be pliable. Cut into quarters - once vertically and once horizontally.
3. Wrap a scallop in a piece of bacon and secure with a toothpick. Depending on the size of the scallop some of them may need to be wrapped sideways since we are limiting the amount of bacon. Place in a baking dish. 
   
   
   
4. Bake until the scallop is cooked through, about 10 minutes.
5. Meanwhile, boil the evaporated whole milk, mustard and maple syrup until it becomes a thick sauce consistency, about 4-5 minutes. Season to taste with salt and pepper.
6. Remove the toothpicks. Spoon a tablespoon of the sauce on a plate and serve with 4 scallops.

Enjoy !

Scallops in Bacon with a Maple Mustard Cream Sauce

Bacon wrapped Scallops with Maple and Mustard Cream Sauce

adapted from Bon Appetit December 1992

We love the Whately Inn in Whately, MA so much we held our rehearsal dinner there so we could share it with all of our friends. We have never had a meal that we did not like but they frequently have an appetizer special called Scallops Brochette. This recipe is the closest I have come to being able to duplicate it but it still is not right. We want to go back before we move to PA, maybe I can talk the chef into sharing the recipe since we will be moving out of state. The other recipe I NEED from there is their au gratin potatoes. Little chunks of potato in a creamy sauce. OMG!

5 slices bacon
10 large sea scallops
1/2 cup. whipping cream
1 Tbsp Dijon mustard
1 Tbsp  pure maple syrup

1. Preheat oven to 350F. 
2. Arrange bacon slices on baking sheet; Bake until pale golden but still pliable, about 8 minutes. 
3. Drain excess fat; Allow to cool and Cut each slice crosswise in half. 
4. Wrap 1 bacon piece of bacon around sides of each scallop and secure with a toothpick. 
5. Preheat oven to 400F. 
6. Place scallops on baking sheet and bake until cooked through, about
7. 10 minutes.
8. Meanwhile, boil cream in skillet until reduced to 1/3 cup, about 3 minutes. 
9. Add mustard and syrup and boil until thickened to sauce consistency, about 3 minutes. 
10. Season to taste with salt and pepper. 
11. Serve scallops with sauce to dunk or remove toothpicks from scallops. Spoon sauce onto plates and arrange scallops decoratively atop sauce.

Enjoy!

Quinoa Cakes, Bacon-Wrapped Scallops, Stuffed Pork Chops and Wheat Berry Pilaf

I love days when I can play in the kitchen.

Quinoa Cakes with Ham, Onion and Chard

1 1/4 cups quinoa

5 tablespoons olive oil

2 onions, halved and thinly sliced

1 teaspoon fresh thyme leaves

2 bunches Swiss chard,ribs discarded and leaves coarsely chopped

1/4 pound deli ham, cut into 1/4-inch-thick strips

Salt and pepper

3/4 cup panko

1 cup grated Parmesan cheese

2 eggs

In a saucepan of boiling salted water, cook the quinoa until tender, about 20 minutes; drain and let cool.

Meanwhile, in a skillet, heat 3 tablespoons olive oil over medium heat; add the onions and thyme and cook until the onions are softened and golden, about 25 minutes. Stir in the chard and ham; season with salt and pepper. Increase the heat to medium-high and cook, stirring, until the greens are wilted, Remove from heat but keep warm.

Place 1/2 cup panko in a shallow bowl. In a different bowl, combine the cooled quinoa, cheese, eggs, remaining 1/4 cup panko and season to with salt and pepper; shape the mixture into twelve patties.

Heat the remaining 2 tablespoons olive oil in a skillet over medium-high heat. Working in 3 batches, coat the patties with panko, place in the pan and cook, turning once, until golden-brown, about 8 minutes. Top each cake with the ham-chard mixture and serve immediately.

Bacon Wrapped Sea Scallops Wrapped in a Port Reduction

For Port reduction

2 cups Port

1/2 cup sugar

1 1/2 teaspoons whole black peppercorns

2 fresh mint leaves, torn into bits

For scallops

6 thin slices bacon, cut into thirds

18 sea scallops

Toothpicks

For Port reduction:

Bring Port, sugar, peppercorns, and mint to a simmer in a saucepan over low heat, stirring until sugar is dissolved. Simmer over moderately low heat until sauce

is thickened and reduced to about 1/2 cup, about 15 minutes. Transfer to a bowl

and cool to warm.

Cook scallops:

Wrap each scallop in a piece of bacon. Secure with a toothpick. secure. Broil until the scallops are cooked through.Transfer to a plate and serve with Port reduction for dipping.

Mushroom Wheat Berry Pilaf

2 teaspoons roasted garlic oil

1 1/2 cups onion, chopped

1/2 teaspoon salt

1 tablespoon butter

1 pound shiitake mushrooms, sliced (or any kind)

1 tablespoon soy sauce

1/4 cup red wine

1/4 cup chicken broth

1 1/2 cups cooked wheat berries

1 1/2 cups leftover, cooked rice

1/2 teaspoon fresh thyme leaves, chopped

1 teaspoon fresh rosemary leaves, chopped

Pepper and additional salt

Heat oil in large saute pan over low heat. Add onions and salt and cook until soft but not browned about 10 minutes. Increase heat to medium. Add butter, mushrooms, and soy sauce, and cook until mushrooms release their liquid about 5-10 minutes depending on the type of mushrooms you use. Add wine and chicken broth and simmer 5 minutes, until wine begins to evaporate. Add wheat berries, rice, thyme, rosemary, and to heat through. Adjust seasoning, to taste.

Pork Chops Stuffed with Sun-Dried Tomato Pesto

2 double cut pork chops, bone in, 2 inch pocket cut in the side

4 tablespoons sun-dried tomato pesto - I used a purchased Sun-Dried & Roma Tomato Dip with Cabernet that I had in the fridge. If it wasn't there I would have made my own.

1 tablespoon Tim Love's Wild Game Rub

Sprinkle the pork chops with the Wild Game Rub. Refrigerate for at least 2 hours. Stuff each pork chop with 2 tablespoons pesto. Grill until cooked through about 6 minutes per side.

Serve the pork chops on a bed of pilaf.

Trying to Lose Weight Before April vacation

The family is heading to LegoLand for April Vacation. Warren and I want to lose some weight after seeing our Aruba pictures. So it is healthy eating NOT dieting time. Dinner tonight is Scallops Provencale over Whole Wheat Pasta and Summer Squash With Garlic & Dried Crushed Red Pepper. Next time we would skip the zucchini ..... spice was way overpowering but the scallops were AWESOME!

SCALLOPS PROVENCALE

1 pound large sea scallops, patted dry
1 tablespoons olive oil
2 garlic cloves, sliced thin
1 tomato, diced
1/8 teaspoon dried thyme, crumbled
1/4 cup shredded fresh basil leaves
Cooking spray

In a non-stick skillet large enough to hold the scallops in one layer heat coat the pan with cooking spray and sear the scallops for 1 to 2 minutes on each side, or  just cooked through. Transfer the scallops to a small platter covered loosely. Add the 1 Tbsp oil to the skillet and cook the garlic over moderate heat, until it is pale golden. Add the tomato and the thyme and cook stirring, for 1 minute. Season the tomato mixture with salt and pepper. Spoon the mixture over and around the scallops, and top with the basil.

Serves 2.

SUMMER SQUASH WITH GARLIC AND DRIED CRUSHED RED PEPPER

1 tablespoons olive oil
2 pounds summer squash or zucchini , halved crosswise, and sliced
4 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
Sea salt (preferably fleur de sel)
1 tablespoon chopped fresh parsley

Heat oil in heavy large skillet over medium heat. Add zucchini; sauté until slices are light golden and tender, about 5 minutes. Add garlic and red pepper; stir 1 minute. Season to taste with sea salt. Transfer to serving platter, sprinkle with parsley, and serve.

Makes 6 servings.

adapted from Bon Appétit  August 2003