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SCALLOPS WITH BACON AND CREAM ON TOAST

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SCALLOPS WITH BACON AND CREAM ON TOAST

 

 

3 slices bacon, chopped

1 pound sea scallops, tough muscle removed

1/2 cup chilled cream or half-and-half

2 tablespoons chopped fresh chives

1/4 teaspoon salt

6 slices firm white sandwich bread, toasted, crusts discarded (feed

the birds) and halved diagonally

 

Cook bacon in a large skillet over medium heat until browned;

transfer to paper towels to drain. Crumble when cool. Reserve

skillet drippings.

 

Heat drippings over high heat until hot but not smoking. Sear

scallops, turning once, until cooked through, about 5 minutes total.

Transfer to platter and keep warm. (We poured some of the drippings

out of the skillet at this point.)

 

Add cream, 1 tablespoon chives and salt (we also threw in a handful

of tiny frozen peas for color) and boil until slightly thickened,

about 1 or 2 minutes. Divide scallops among 4 plates. Pour sauce

over scallops and sprinkle with bacon and remaining chives. Serve

with toast points.

 

Or put scallops in the cream sauce and stir to coat. Serve over rice

or angel-hair pasta.

 

" Gourmet's Five Ingredients "

 

 

Lori H.

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