Preparing scallops may seem like a challenge. This recipe makes a stunning dish you can easily create and serve. The smoky bacon and the full bodied seasonings bring out the sweetness of the scallops. Make this dish for your next special occasion.
SCALLOPS EN BROCHETTE
From A Culinary Legacy from Escoffier to Today by Karen Mitcham–Stoeckley
Karen had a food column for many years in Missouri Life.
Ingredients:
8 bamboo skewers
8 slices of smoked bacon
24 sea scallops
Seasoning Mix
1 tablespoon chili powder
1 tablespoon curry powder
1 tablespoon paprika
1/2 tablespoon cumin
1/2 tablespoon table salt
1/4 tablespoon finely ground pepper
Directions:
1. Soak the bamboo skewers in warm water for 10 minutes.
2. Begin with the end of a slice of bacon, and slide it part way up the skewer. Then, dip the scallop into the spice mixture lightly on one end. Spear the scallop, and bring the bacon over it, spearing the bacon as close to the scallop as possible. You are basically weaving the bacon around the scallops in an S fashion, with three scallops on each skewer.
3. Place the filled skewers on a rack under a preheated broiler, and broil for 2 to 3 minutes on each side, turning with tongs as each side begins to crisp. Do not overcook the scallops, or they will be tough.
Note: You also may grill them.
Serve with rice pilaf and sweet chili or a hollandaise sauce for dipping.
Makes 4 servings
Purchase A Culinary Legacy from Escoffier to Today here.
More recipes from A Culinary Legacy from Escoffier to Today author Karen Mitcham–Stoeckley here.
Article originally published in the August 2015 issue of Missouri Life.
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