Seared bay scallops wrapped in center-cut bacon perched atop a mache & fennel salad with supreme oranges & pomegranate jewels are a new way to serve a delicious classic.
We love this complexly flavored, yet easy to make dish for Christmas dinner as a light starter.
Pair the complete course with a sweet and bubbly candy cane champagne cocktail for a truly dynamic Christmas culinary pair.
4 slices center cut bacon
4 jumbo scallops, cleaned and dry
2 tablespoons maple syrup
salt and pepper to taste
In a large well-seasoned cold cast iron skillet add four slices of center-cut bacon.
Turn on the heat, and cook the bacon. Use a pastry brush to coat each slice with a good maple syrup as it cooks. Cook until almost done but still pliable.
Meanwhile, rinse the scallops well and pat with a paper towel. Make sure the scallops are dry.
Season the scallops with cracked black pepper and sea salt.
Cook the seasoned sea scallops in the same hot cast iron pan. Scallops cook fast, about 2 minutes on each side. Don't mess with them before the 2-minute mark on each side, as you want a nice golden sear and crisp on the exterior.
Wrap each scallop with the bacon and finish cooking for another minute or so.
Gently toss the salad, careful not to break apart the supremed orange slices. On a plate, portion half of the salad and top with two of the bacon-wrapped scallops.
Learn to play this classic present stealing game!
Ask the kids to do this skit for the family.
A kids party game gets a festive makeover!