Feeds 2 and can be doubled for extra guests
Prep time 10-15 mins
Cook time 10 mins
Firstly, ladies and gent’s, apologies for the extreme delay on any blog posts recently and my failed promise to also post this recipe ‘shortly’…
The root cause of my lack of time to cook up a storm, let alone post anything, is due to working nonstop renovating our home. That, combined with our normal 9-5, has been life consuming to say the least.
So below (on my partially failed promise) is one of my latest recipes.
Now I know the last thing you think of serving with scallops is ‘toast’ but you got to trust me on this one! My Wife thought the same and post airing her concerns said, and I quote “That was possibly the best starter you have ever made me” in between mopping up every last bit of sauce and bacon crumb.
8 Medium prepared scallops (See Neil’s tips)
2 Decent sized slices of sourdough, medium thick
25ml of white wine
2 slices of smoked streaky bacon
1 TBSP Finely chopped parsley
1 TBSP Finely chopped white onion or shallot
1/2 TBSP Olive Oil
1 Knob of butter
Small tub of double cream
2 large cloves of garlic, 1 crushed, 1 peeled and whole
Small pan, medium frying pan and skillet
If you can get scallops with the orange roe removed then do, if not it’s dead easy to just cut this off yourself or you can fry and serve with it attached. I personally love to leave them on for the flavour and look, but personal choice here.
Use any extra scallops to dress the plate as I have in mine, otherwise place on the toast to serve.
A few hours before you plan to cook, place the prepared and clean scallops in a bowl with a few lugs of olive oil and give them a good shake to coat; this helps prevent them from spitting when it comes to frying them.
Fry the bacon slices in a pan until nice and crispy, remove from the heat onto paper towels to soak up the fat and to air dry. Once done, slice and dice into crumbs and place in a covered bowl to one side (There will be enough left over to just enjoy).
Ten mins before you want to cook remove the scallops from the fridge.
As the scallops take minutes to cook, you are best placed to make the sauce 1st and keep on a very low heat and stir often while the scallops cook.
Add a small knob of butter to a small pan and a glug of olive oil.
Put the pan over a medium to low heat, adding the onions and garlic, stir and put on the lid as you want to slowly soften them down.
While the onions and garlic soften, cut two decent sized slices of sourdough bread. Crush the remaining garlic clove under a flat knife and rub generously over both sides of your sourdough.
Once the garlic and onions are soft, throw in the wine and cook off for a couple of minutes then add about three quarters of the double cream; lower the heat and stir to combine, add salt to taste.
Put a large knob of butter and a glug of olive oil in your frying pan and put a medium heat under this and also under the skillet.
Rub olive oil over one side of your sourdough and sprinkle with some salt, saving some for the opposite side when ready.
The scallops need around 5 minutes (size depending) so I cook for 3 minutes one side and then two on the other once all are in the pan.
Once your butter is foaming, place all of the scallops into your pan in a circle so you are able to then turn them in order of when they went in and start a 3-minute timer.
Place the sourdough in your skillet (oiled side down) and rub the side now facing up with olive oil, minding the hot sides of the pan and keeping an eye on it not over cooking.
Don’t forget your sauce stirring….
Once the 3 minutes are up turn the scallops in order while spooning over some of the hot butter and oil if you can and season with some salt.
Now this is the last two minutes so check your toast and when done remove from the pan to the plate. Remove the heat from your sauce, give it a quick stir and take to your plates.
Remove the scallops from the heat placing 4 on each toast, then drizzle over the sauce and sprinkle with the bacon crumbs and parsley.
Serve and enjoy….