Wednesday, October 24, 2012

Baked Sea Scallops with Bacon

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A friend invited us to a birthday dinner about 10 years ago and made this dish with large sea scallops and shared the recipe.  I've often seen smaller bay scallops at the fish counter or in frozen bags.

I've made this with smaller scallops, but recently our local fish market had large fresh sea scallops @ $10 a pound so we treated ourselves.  I only used a half pound when recently making this this and it easily fed four.


It makes an impressive dish for company or a special occasion.

Baked Sea Scallops with Bacon
1 to 1 1/2 pounds of scallops
2 Tabs. lemon juice
2 tsps. tarragon
1 to 2 eggs beaten with a few Tabs. of water
seasoned bread crumbs for coating, about a cup
3/4 to one cup or more of chopped lightly cooked bacon
Boiled water to steep scallops prior to baking

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Preheat oven to 425.  Place scallops in a bowl.  In a pan, boil enough water to cover scallops, add tarragon and lemon juice, then pour over scallops.

Photobucket Let steep for 5 minutes, then pour off water and put scallops into a colander to let drain and cool.  When cooled, depending on size, cut large scallops in four sections. (about 3/4 to 1-inch pieces

PhotobucketRoll pieces in bread crumbs, dip in egg mixture, then roll again in bread crumbs and place close together in an ovenproof dish serving dish.  Sprinkle top generously with chopped bacon that has been partially cooked.

Bake no more than 9 or 10 minutes, until heated through and bacon is crispy. If bacon is not crispy or browned enough, place dish in oven under broiler until bacon is finished cooking.

Remember scallops were "cooked" when steeped in boiling water. Overcooking scallops ruins them!   The idea to coat and heat through so the coating and bacon is quickly browned and crisp. Serves 8 to 10.

Estimated Cost: will vary depending on size of scallops and type, bay or sea scallops. Mine were premium sea scallops from local fish market here on the Pacific coast.  Grocery stores often carry smaller frozen one. Allow 2-3 oz. per person.  The breading and bacon add another few ounces per serving.