Seared Scallops with Summer Vegetables and Bacon-Balsamic Vinaigrette

Photo by Dominic Armato

While browsing the web this evening I somehow stumbled on this pretty decent cooking blog called Skillet Doux.

This recipe jumped out at me right away as I’ve been searching for more scallops recipes. I’m looking forward to a night away from the kids and the time to spend an hour or so prepping dinner, sipping some wine and listening to good music. This will be one of those menu items for such an occassion.

Although the recipe is calling for summer veggies I like to mix it up a bit by throwing in more autumn veggies, possibly some cubed butternut squash. I’ve also experimented with additional ingredients such as adding a tablespoon of capers to the final presentation, or subbing in edimame (soybeans) instead of the favas. Another good addition are pine nuts. Sub in what you prefer or leave something out if you don’t like it, such as tomatoes. Remember, a recipe is only a road map…if you see a better way to go, take it!

Serves 2

2 pints fresh fava beans, shells on (sub in edimame)

1 Tbsp. extra virgin olive oil
2 strips bacon
2 cloves garlic
1/2 pound dry sea scallops, 3-4 a person (get dry, much better results)
salt & pepper
paprika

1 Tbsp. butter
1 small shallot, minced
1 ear corn (or 1/4 canned)
1 Tbsp. extra virgin olive oil
1 Tbsp. balsamic vinegar
½ Cup sweet miniature tomatoes
1 Tbsp. basil chiffonade

2 slices crusty bread
extra virgin olive oil

Pre-cook Preparation

To prep the fava beans, blanch them in boiling water for 5-6 minutes until they’re very slightly undercooked, then shock them in a big bowl of ice water to stop the cooking.
When they’re cool, shell them, save the beans and toss the shells.
Slice the kernels off the ear of corn, combine them with the favas and set them aside in a prep bowl.
Slice the strips of bacon the short way into thin little matchstick slices.
Peel the two cloves of garlic.
Slice the tomatoes in half and combine in a prep bowl with the basil chiffonade.
Get your shallot minced up and put it in a small dish with the tablespoon of butter.
Brush the bread with a little olive oil and grill it or toast it. I had it oiled and sitting in the toaster, ready to hit the button.
Rinse the scallops and then use paper towels to pat them as dry as possible. The drier you get them, the nicer your brown crust will be when you sear them.
Set them on a plate and season both sides with salt, pepper and a little paprika.

Let the Cooking Begin!

In a large sauté pan, combine 1 Tbsp. of the olive oil and the bacon strips over medium-high heat.
When the bacon gets a little crispy, but before it turns dry, remove it from the skillet and set it aside on paper towels, leaving as much of the oil and bacon grease in the pan as possible.
Immediately toss the garlic cloves into the hot pan, and swirl them around a bit.
Add the scallops to the pan and cook them, turning once, until they’re nicely browned on both sides and just barely cooked in the middle, about 1½ – 2 minutes per side.
Remove the scallops from the skillet, set them aside and keep them warm. Leave the garlic cloves in the pan.
If your bread is in the toaster on standby, now would be a good time to hit the button.
Add the butter and shallot to the skillet and sauté, moving constantly, for about a minute.
Add the corn and beans and continue to sauté for another minute or so.
Add the vinegar, remove the pan from the heat, and stir up the mixture, scraping as much of the browned stuff off the bottom of the pan as possible.
Mix in another tablespoon of olive oil, add the tomatoes and basil, then adjust the seasonings, adding a little salt and pepper if necessary

Presentation

To plate, lay down the toasted bread and top it with the scallops.
Take any juices that the scallops have released while they’ve been sitting and pour them over the top.
Sprinkle the bacon crumbles over the scallops, scatter the vegetables all around, and spoon some of the pan juices over the top.

Adaptation of recipe originally found on: http://www.skilletdoux.com/2007/08/farmers-market-.html

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