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BACON WRAPPED SCALLOPS

Posted by: madball911 on January 24, 2009

10 large scallops
10 thin slices bacon
2 red potatoes
1 bunch broccoli rabe
minced garlic
olive oil
salt & pepper & hot pepper flakes
white wine vinegar
chicken broth
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).