So freakin' fast to make -- but so elegant and fresh.
“If you want to sound elegant, don't say freakin'.” - mom
Ingredients:
10 sea scallops (dry-packed, fresh, or frozen and thawed)
Salt
Pepper
2 Tablespoons olive oil
2 Tablespoons butter
4-6 sprigs of fresh thyme
Juice from 1/2 lemon
Juice from 1/2 orange
1/2 orange, peeled and sectioned
3 strips of bacon
Preparation:
Strip thyme leaves from their woody stems and set aside. Juice 1/2 orange and 1/2 lemon, combine juice in a bowl. Peel and section half an orange. Rinse your scallops to get rid of any grit -- pat dry with paper towel (they must be dry, or they won't brown).
Cook & Serve:
- Heat a skillet over medium-high heat.
- Add bacon and cook until crispy. Remove from pan and drain on paper towels. Crumble when cooled a bit.
- (Don't wipe bacon grease from pan.) Add oil to pan if the pan isn't well-coated with bacon grease.
- Season scallops with salt and pepper, and then add to skillet. Sear scallops on one side for 2 minutes.
- Flip scallops. Add the butter, and pour the juice into the skillet. With a spoon, baste the scallops with the sauce. Continue basting until the scallops are golden brown and cooked through, (about 2-3 more minutes).
- Put scallops on plate with orange sections. Sprinkle with crumbled bacon and thyme. Drizzle with sauce from the pan.
A Little Backstory:
Why do I always put a capital T on Tablespoon? Because every time I actually follow a recipe, I mix up "tablespoon" with "teaspoon" somewhere along the way -- with disastrous consequences. I hope this helps all you skim-readers like me.
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