Recipe

Bay Scallops And Applewood Bacon With Port Reduction Recipe

	Darbar / All my dishes 2 years, 4 months ago If you can't get Nantucket bay scallops, you can use other bay scallops or sea scallops (cut lengthwise into thirds). Prep:20m Cook:25m Servings:6	Darbar
	scallops port wine apple bacon

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Ingredients

For Port reduction

2 cups Ruby Port (500 ml)

1/2 cup superfine granulated sugar

1 1/2 teaspoons whole black peppercorns

2 fresh mint leaves, torn into bits

For scallops

6 thin crosswise slices applewood-smoked bacon (1/4 lb), cut into thirds

18 bay scallops (preferably Nantucket; 1/3 lb), tough muscle from side of each discarded if attached

1 tablespoon extra-virgin olive oil

1 tablespoon unsalted butter

Special equipment: wooden picks

Directions

Make Port reduction:

Bring Port, superfine sugar, peppercorns, and mint to a simmer in a 2-quart saucepan over moderately low heat, stirring until sugar is dissolved. Remove from heat, then carefully ignite Port with a kitchen match, letting flames die down (this will take a few minutes). Simmer over moderately low heat until sauce is thickened and reduced to about 1/2 cup, about 15 minutes. Transfer to a bowl and cool to warm.

Cook scallops:

Heat a 12-inch heavy skillet over moderate heat, then cook bacon until some fat has rendered and edges of bacon start to brown, about 1 1/2 minutes per side. Transfer bacon to paper towels to drain.

Pat scallops dry and season with salt and pepper. When bacon is cool enough to handle, wrap a piece of bacon around each scallop and pierce scallop with a wooden pick to secure.

Heat oil and butter in cleaned skillet over moderately high heat until hot but not smoking, then sauté scallops, turning over once, until bacon is browned and scallops are opaque, about 5 minutes total. Transfer to a plate and serve with Port reduction for dipping.

Cooks' notes:

• Scallops may be wrapped in bacon, but not sautéed, 4 hours ahead and chilled, covered. Sauté just before serving.

• Port reduction may be made 1 day ahead and chilled, covered. Reheat before serving.

Makes 6 hors d'oeuvre or first-course servings.

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Comments

pudgy47 2 years, 4 months ago said:
Super recipe, love the ingredients for your sauce. Will make. Thanks

szq 2 years, 4 months ago said:
Great use of the bottle of port I was saving.

shandy 2 years, 4 months ago said:
WoW! Yum. This sounds wonderful. I just had the luxury of trying a glass of 40 year old Port. That was excellent. The Port Reduction would definitely stand out with a milder flavored seafood such as the scallops. Thank you for sharing a great recipe. :D