Ingredients with Measurements:
- 1 lb. scallops
- 6 slices of bacon, chopped
- 8 oz. mushrooms, sliced
- 2 cloves garlic, minced
- 1/4 cup white wine
- 1/4 cup chicken broth
- 2 tbsp. butter
- Salt and pepper to taste
- Chopped parsley for garnish
Special equipment needed:
- Large skillet
- Tongs
Step-by-step instructions:
1. Rinse the scallops and pat them dry with paper towels. Season with salt and pepper.
2. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
3. In the same skillet, add the sliced mushrooms and garlic. Cook until the mushrooms are tender and the garlic is fragrant.
4. Add the white wine and chicken broth to the skillet. Bring to a simmer and let cook for 2-3 minutes.
5. Add the scallops to the skillet and cook for 2-3 minutes on each side or until they are golden brown and cooked through.
6. Remove the scallops from the skillet with tongs and set aside.
7. Add the butter to the skillet and stir until melted. Add the cooked bacon back to the skillet and stir to combine.
8. Serve the scallops with the bacon and mushroom sauce on top. Garnish with chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 6g
Protein: 28g
Substitutions for ingredients:
- Instead of white wine, you can use chicken broth or vegetable broth.
- Instead of bacon, you can use pancetta or prosciutto.
- Instead of mushrooms, you can use asparagus or green beans.
Variations:
- Add chopped tomatoes or sun-dried tomatoes to the sauce.
- Use scallops with the roe attached for a richer flavor.
- Add a splash of heavy cream to the sauce for a creamier texture.
Tips and tricks:
- Make sure to pat the scallops dry before seasoning them to prevent them from becoming watery.
- Don't overcrowd the skillet when cooking the scallops to ensure they cook evenly.
- Use a non-stick skillet to prevent the scallops from sticking to the pan.
Storage instructions:
Store any leftover scallops and sauce in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the scallops and sauce in a skillet over medium heat until heated through.
Presentation ideas:
Serve the scallops on a bed of rice or pasta for a complete meal.
Garnishes:
Garnish with chopped parsley or chives.
Pairings:
Serve with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted vegetables such as asparagus or Brussels sprouts
- Garlic bread or crusty bread
- Caesar salad
Troubleshooting advice:
- If the scallops are sticking to the pan, add a little more oil or butter to the skillet.
- If the sauce is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to cook the scallops to an internal temperature of 145°F to ensure they are safe to eat.
- Store any leftover scallops and sauce in the refrigerator within 2 hours of cooking.
Food history:
Scallops have been consumed for thousands of years and were a popular food among ancient Greeks and Romans.
Flavor profiles:
The scallops are sweet and tender, while the bacon and mushrooms add a savory and earthy flavor to the dish.
Serving suggestions:
Serve the scallops with a side of rice or pasta and a glass of white wine for a delicious and satisfying meal.
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