Saturday, March 10, 2007

Scallops Wrapped in Bacon at the Red Cross Crystal Ball

There are few things I enjoy more at an event than having well dressed, polite, food-service-parambu passing crispy on the outside, moist and succulent on the inside scallops wrapped in bacon. Oooh, just the thought makes me salivate. We were treated to this particular taste temptation at the Last night Sherwood, Cam, Cathy, Reed, Susan, Jonathan, Ashley and I attended the Red Cross Crystal Ball in Freeport. I have not seen so many sparkles in one room in a very long time. Everyone was dressed-to-the-nines. The men were nattily attired in black tie evening wear. The women on the other hand- were coiffed and in full feather. It was a delight to be among so many lovely people who were out to make a difference for an excellent cause. Brian Cattell and his band were in fine form giving us all reason to make our way to the dance floor. You know me- any excuse to dance. Cam had Susan and I up on the floor before the first course of dinner was finished. Who needs to eat anyway when you can be dancing...
Just in case you want to try your hand at making Scallops Wrapped in Bacon for yourself, I've included the recipe below. When you go to the market, look for the very freshest scallops. If you are feeling expecially decadent and can delay your gratification long enough to order some bacon from Vermont- go to Harrington's and use their bacon for this recipe.
Scallops wrapped in thick cut bacon drizzled with maple syrup nestled on a bed of greens (excerpted from Fresh Maine Salads, c.Cynthia Finnemore Simonds, Down East Books)
This dish incorporates several of the delicious tastes of Maine. By searing the scallops they stay plump and juicy. You may choose to place them on the grill instead of in a pan. Long skewers are great for this. You may choose to use turkey bacon or regular pork bacon as you like.
For the Scallops:
16 oz large Maine Coast Scallops
8 oz Thick cut bacon
1⁄2 c Real Maine maple syrup
1 clove garlic, minced
Fresh ground black pepper
Sea salt
Toothpicks or bamboo skewers
4 c. fresh baby greens
Begin by soaking your skewers or toothpicks in a pie plate filled with room temperature water. Cut your bacon slices in half so you have two long pieces.
Rinse the scallops and wrap each with a piece of bacon. Fasten the ends together with a skewer or toothpick. Set them in a pie plate. Once all the scallops are wrapped drizzle them with 2 T maple syrup and sprinkle with the sea salt and pepper.
Grill or sauté the scallops-being sure that he bacon is crisp when you’re done. If you are grilling stay and watch them carefully. Use the top rack if you can so the flames will not burn the delicate flesh of the scallops. Set them on their sides in the pan if you are sautéing. As the bacon cooks the drippings will begin to coat the scallops. Cook them 3 minutes on each side if they are large- cook only until they are opaque and the bacon is done.
In a small bowl whisk the remaining maple syrup with the garlic, a sprinkle of sea salt and a few grinds of black pepper.
Lay out your greens on a platter or on separate plates. Place the scallops on the greens and gently remove the toothpicks. If you have used skewers you may leave them in if they are clearly visible. Drizzle the salad with the maple syrup mixture.
Serve immediately.

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