Bourbon Scallops and Bacon

Bourbon Scallops and Bacon
Nutrition Information
  • Serves: 2
  • Calories: 423
  • Fat: 16g
  • Sodium: 3859g
  • Fiber: 2g
  • Protein: 16g
  • Cholesterol: 44g
  • 1 tsp oil
  • 4 rashers bacon slices, cut in half across
  • 10 scallops
  • 1 Tbs flour, seasoned
  • 15 g butter, optional
  • 60 ml dry sherry
  • parsley, fresh
Bourbon Marinade
  • ¼ cup Bourbon
  • ¼ cup soy sauce
  • ¼ cup Dijon mustard
  • ¼ cup scallion, minced
  • ¼ cup brown sugar
  • 1 tsp Salt
  • 1 dash worcestershire sauce
  • to taste pepper
  1. Marinate scallops in bourbon marinade for 1 hour, turning occasionally.
  2. Put a teaspoon of oil in a thick-bottomed frying pan and when hot add the strips of bacon. Cook until crisp and remove.
  3. Separate the white flesh of the scallops from the corals, cut them in half horizontally if they are very fat, and dredge the fat white discs all over in the flour. Add the butter to the pan if the bacon hasn't made much fat and over a low to medium heat fry the floury scallops, turning after about 3 minutes and cooking on the other side for about another 2, or until they are cooked, but only just.
  4. Now add the corals (if using) to the pan and just turn them in the butter for a minute and remove. Put the scallops, their corals and the bacon on a plate.
  5. Over the heat add the sherry to the pan and pour it over the scallops and bacon. Sprinkle with freshly chopped parsley and there you have it
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