July 20, 2012

Scallops, Bacon and Zucchini

1 Tbsp. butter
1 garlic clove (minced)
1 shallot (minced)
5 slices bacon
1/2 cup chicken broth
1/4 cup half and half cream (optional)
pinch of pepper
5-10 small zucchini
8-12 fresh or defrosted scallops (rinse with water and pat dry with paper towel)

Slice zucchini thinly using a mandoline slicer (to resemble pasta) and set aside.  Melt butter in a saucepan over medium heat.  Add garlic and shallot and sautee until transparent.  Add bacon and continue to sautee until lightly crispy.  Add chicken broth, half and half cream and pepper.  Allow to simmer for about 10 minutes.  In a different pan, sautee the sliced zucchini in a Tbsp. of butter.  Be careful not to overcook the zucchini as it will be quite mushy.  Another option is to steam it for about 5 minutes to soften.  In a small frying pan heat 1 Tbsp. of butter to medium-high heat.  Place scallops in the pan and fry for 3-5 minutes on each side until lightly browned. Add scallops to bacon sauce.  Serve sliced zucchini and bacon sauce together. 

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