Ingredients
- 1 1/2 lb Dry packed bay scallops
- 1/4 lb Locally cured or smoked slab bacon
- 2 tbsp Chopped shallots
- 1 cup Dry white wine
- To taste Sea salt and freshly ground pepper
- 2 tbsp Unsalted creamery butter
- 3 tbsp Chopped fresh parsley
Bay Scallops & Local Smoked Bacon
Meal: Appetizer
Cuisine: American
Ingredient: Seafood
Season: Summer
Contributor: Robin Schempp for Slow Food USA
Directions
4 SERVINGS
- Slice bacon into 1/4 x 1/2 inch squares.
- Heat a large sauté pan over medium and cook bacon until golden brown and slightly crispy. Remove with slotted spoon and set aside.
- Pour off bacon fat, add 2-3 tablespoons of olive oil and turn heat to high.
- Salt and pepper of scallops, (remembering the saltiness of the bacon) Place scallops in a single layer so that they are not touching and quickly brown (2-3 minutes). Turn and finish cooking – middle is just opaque and scallops have a bouncy resistance.
- Remove from pan and set aside. Add chopped shallots to pan and sweat until opaque.
- Add wine and scrape brown fond from pan.
- Boil until reduced by half, turn heat to low and return scallops and bacon to pan. Swirl in the butter, sprinkle with parsley.
- Serve in scallop shells or on warm plates alone with savory Johnny Cakes.
About the Ark of Taste
The US Ark of Taste is a catalog, managed by Slow Food USA, of more than 200 delicious, place-based foods in danger of extinction. By promoting and eating Ark products we help ensure they remain in production and on our plates. To find producers of the Ark food used in this recipe, visit our website: http://www.slowfoodusa.org/index.php/programs/details/ark_of_taste/
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