This recipe combines some of the finer ingredients available to the connoisseur of seafood: bacon, white wine, fresh herbs, and lemon. Enjoy!
- 10 large sea scallops
- 3 tablespoons butter
- 3 large cloves garlic
- 1 medium shallot (or a quarter of an onion)
- 2 oz chopped bacon (about 3 slices)
- 4-5 sprigs of fresh parsley or basil
- 1 tablespoon fresh lemon juice (about half a lemon's worth)
- 2 teaspoons dry sherry
- 1/4 teaspoon cracked black pepper
- 1/2 teaspoon or so of kosher salt
- 3 tablespoons olive oil (extra virgin, ideally)
- 1/4 cup corn meal
- 3 tablespoons dry white wine (e.g. chardonnay)
Pre-heat oven on 500 degrees F. Pulse garlic and shallots in a food processor to mince it finely—maybe 20 seconds total. Add fresh herbs and hit it for another few seconds to mince the herbs. Then add the butter, lemon juice, sherry, salt and pepper. Mix it around a bit with a spatula to incorporate everything. Turn the food processor on, and pour in the olive oil. The whole shebang will turn into kind of a soupy paste.
Remove it from the food processor, and add the corn meal and mix around. Taste it. Adjust as necessary with salt and pepper... taste should be robust. Then add the (uncooked) bacon and mix one final time.
Pour white wine in a medium cast iron skillet, and then place the scallops in the wine. Be sure to leave space between each scallop so they can broil (and not poach). Pour the corn meal mix over each scallop liberally, and then toss in the oven to broil.
Monitor the scallops closely. You want to pull them and serve immediately when they are not quite cooked through (depending on your tastes). This will probably take 10-20 minutes depending on the size of the scallops. If they are 1-2 inches in diameter, it may take 10 minutes. If they are 2-3 inches, it might take a bit more time. Keep poking them as they cook. You'll feel the flesh really start to tighten up once they are cooking through. Did I say serve immediately?