Guest guest Posted June 21, 2004 Report Share Posted June 21, 2004 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. Quote Link to comment Share on other sites More sharing options...
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