Monday, June 17, 2013

Scallops Wrapped in Bacon Slices

  1. Pétoncles enrobées de tranches de bacon
  2. Ingredients:

    20 scallops Jacques freshly prepared (or scallops frozen, thawed)
    3 tablespoons freshly squeezed lemon juice
    20 slices of bacon
    Freshly ground pepper
    Tartar sauce (optional)


    1 Preheat the grill to medium heat. Sprinkle scallops with lemon juice.Season with salt and pepper. Stretch the bacon a bit, then wrap one piece around each scallop.

    2 Run a toothpick through the bacon and scallops to keep the bacon in place. Broil for 5 minutes. Remove scallops, turn and cook for another 5 minutes or until cooked. Serve with tartar sauce, if desired.

    When you are looking for some of the best seafood recipes, Gourmandia is a great site to search.
  3. Cooking With Scallops
  4. Scallops are tender, sweet shellfish that are enjoyed all over the world. Scallops have been written about as long ago as 1280, when Marco Polo mentions them as one of the foods he saw in China. Today, you can get scallops in almost any seafood market, either fresh or frozen
  5. How to Cook Scallops
  6. Selecting Scallops

    You never find live scallops in the fish market like you do with clams and oysters. Scallops must be able to scoot through the water to remain alive, so it is better to shuck them and sell them without the shell. They are shucked right on the boat after being hauled up from the deep. Do not buy scallops that are sitting in water or that look pure white. Pure white scallops have usually been absorbing excess water or chemicals. This adds weight to the scallop and removes nutrients and color. Fresh scallops should range from a creamy pink to a pale beige in color. The meat should appear moist and have a clean, fresh scent.

    Bay scallops are the tiny, sweet scallops that are bite size. Larger sea scallops give you more meat, but they are more savory than the bay version. Calico scallops are caught in the warmer waters around the Gulf of Mexico and the southern United States. They are very tiny. Beware of some markets that will cut larger scallops into smaller sizes to resemble bay scallops. Some even cut "scallops" from shark or other fish with dense meat. There are imitation scallops on the market made by the same companies that make imitation crab and lobster.
  7. Cooking Scallops

    Scallops can be grilled, broiled, sautéed, or poached. You want to avoid overcooking scallops, as it can make them rubbery and tough. Think of them as tiny little tenderloins. Small, sweet bay scallops can even be eaten raw in ceviche or sushi. If you are going to cook them with dry heat, like in a sauté pan, pat the scallops dry before you put them in the pan. Large sea scallops should cook in 3 to 5 minutes. Small bay scallops only take a minute or two. Go easy on the seasoning so you do not overpower the flavor of the scallops; it is very delicate.

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