Though we Louisianians eat a LOT of seafood and in fairly wide variety, scallops are not something I think any of us have a lot of experience with. So just as with my souffles and duck, I thought it was strange when I felt a strong urge to cook some last week. When I couldn’t decide on a recipe (simple, or +bacon?), I just decided to go the Top Chef contestant route and make “scallops two ways”; pan-seared and balsamic soaked bacon wrapped.
Both recipes were fast, easy, and delicious! I promise that bacon is well cooked, though it doesn’t look like it in the photo. It probably would have been even better had I brown sugared it first. Mmm.
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