Gallery - Favorite Foodie Recipes
About This Gallery
There is nothing like coming home to the comforting aroma of your favorite dish, or cooking it yourself. Share that experience with the rest of the foodies here at Yummr by submitting a recipe of your favorite dish!
Submit your favorite recipes to us and include a photo of the dish, if you happen to have one handy. Make sure to be as descriptive as possible and don't forget to title your dish!
*Recipes do not have to be original creations, but please make sure to reference where your recipe came from if it isn't an original, ex.: foodnetwork.com.
*This activity allows unlimited submissions.
BACON WRAPPED SCALLOPS
Posted by: madball911 on January 24, 2009
10 large scallops
10 thin slices bacon
2 red potatoes
1 bunch broccoli rabe
salt & pepper & hot pepper flakes
white wine vinegar
aioli garlic mustard sauce
Pat the scallops dry, and season with salt and pepper on both sides. Cut the potatoes into slices a little more than 1/4" thick, parboil them for about 5 minutes, then drain on paper towels. Blanch the bacon for 30 seconds, and drain. Separate the leaves from the broccoli rabe, blanch for 5 minutes in salted water, stop the cooking under cold water, then drain.
Stretch out the bacon and season with pepper. Starting at the narrow end, wrap a slice of bacon around a scallop, pulling the bacon tight. Secure with a toothpick if necessary. Toss the potato slices (gently!) with olive oil, and season with salt and pepper. Place the bacon-wrapped scallops and the potato slices onto a heavy baking sheet, and broil 6 inches from the flame, about 6-7 minutes per side. The bacon should get crispy, and the potatoes should start browning.
While the broiler is broiling, heat some olive oil in a skillet, add some garlic, and saute for a minute. Add in the broccoli rabe, some salt and red pepper flakes, and some white wine vinegar if you wish. Saute until cooked to your liking.
For the sauce, heat about 2 teaspoons olive oil with 2 teaspoons butter, add in some minced garlic, and let cook for a minute. Pour in some chicken broth, about 1/3 cup, a splash of white wine vinegar, salt & pepper, and about 2 teaspoons aioli garlic mustard sauce. Bring to a low boil, reduce the heat and let simmer a bit, until it thickens. Right before serving, swirl in some more butter, because butter is good.
To plate, place a scallop on top of a potato, top with sauce, and serve the broccoli rabe on the side (the sauce goes good on the greens too).