Pan seared scallops with asparagus and bacon
27 Jan
This is a combination of two separate recipes I’ve seen on my food blog reading journey. The scallop dish was adapted from Recipezaar, while the bacon + asparagus is from the infamous food blog, Serious Eats.
My alertness level wasn’t as high as it should have been, after a long day of work and play, I set my sights on this meal beginning at 10 pm. That’s right. Can you imagine my neighbors, getting ready for bed and then thinking, why do I want to eat bacon all of a sudden?
I blame the slightly burnt scallops on myself. It had a bitter aftertaste that I didn’t care for too much. The heat was turned up way too high. What I did enjoy, however, was the flavors of the crispy bacon with the tangy asparagus, paired with the softness of boiled eggs.
Adapted from here and here
Ingredients:
1 lb of fresh sea scallops
1 pound asparagus, trimmed (ends cut off, peeled if thick)
4 slices of thick-cut bacon
5 tablespoons of flour
1/2 tablespoon unsalted butter
3 eggs, hard-boiled, peeled, and chopped or put through a sieve (instructions on bottom)
1 tablespoon of fresh lemon juice
Fresh ground pepper and sea salt
Procedure:
1. Rinse scallops in cold water and pat dry with paper towel.
2. Toss scallops in flour. Cover with salt and pepper. Set aside.
3. In a large cast iron skillet over medium heat, cook bacon over medium heat until fat is rendered and bacon is crisp. Transfer to plate, leaving fat in the pan.
4. Add asparagus to the pan and increase heat to high. Turn occasionally. Cooking time will vary according to size of asparagus.
5. Remove asparagus from pan, and lower the heat to medium. Add butter to asparagus. Sprinkle with lemon juice. Cover with foil to keep warm.
6. In the same pan, add scallops. Cook for approximately 6 minutes until browned and the scallops are opaque.
7. Transfer to plate and sprinkle lemon juice on scallops. Serve with crumbled pieces of bacon and eggs.
1. Add eggs to a saucepan. Fill it with enough water to cover entirely and add 1 teaspoon of salt.
2. When water starts to boil, turn off heat. With the lid on, let it sit on the stove for 15 minutes.
3. Add cold water. Then peel eggs.
