Last night had a couple of friends over for some scallops and bacon, turned out to be delicious so I thought I"d give her a post. Seared Jumbo sea scallops with creamy parmesan cauliflower puree, crispy thick cut smoked bacon, fresh chives and truffle butter. Yea I know a little fancy, but boy was it good. The thing about scallops and bacon is they match well together but there is a huge flaw with the cooking process, by the time the bacon cooks the scallops are overcooked and turn to rubber so what I do is cook them separately ensuring crispy bacon and moist scallops all in one. A smoking hot pan is a must to get a proper crust on the scallop without over cooking them. It is also important to buy “Dry Pack” scallops means they havent been pumped with a chemical solution of water which screws them up ,they dont sear they poach instead and you loose the valuable crust which is so important for flavor. Its also important to remove the little muscle on the side and put them on a plate with paper towels in the fridge and let them air dry for a bit. Then you can get that desired crust, sorry pics not so great I am no 23, will try to get better .
