Scallops with Bacon

Pan-Fried Scallops with Noilly Sauce

“Scallops are expensive, so they should be treated with some class. But then, I suppose every creature that gives his life for our table should be treated with class”    
Jeff Smith (the Frugal Gourmet)

Scallops and Noilly Prat, oh my! Using this famed and favorite vermouth, bring pan-fried scallops to life with a delightful sauce.

12 Spencer’s Back Bacon Rashers, chopped (2 packs)
1 cup Shallots, finely sliced
1 cup Fish Stock
1 cup Noilly Prat
Whipping Cream
1 tablespoon Butter
12 Asparagus Spears
1 tablespoon Butter
12 Scallops
1 tablespoon Olive Oil
Salt and Pepper to taste

Cooking Directions:
In a saucepan, heat fish stock. In a separate saucepan, sweat the shallots until they are soft. Add the fish stock and Noilly Prat. Reduce until there is no liquid left. Add the cream and mix in blender until smooth. Keep warm and add a little butter.

Put the asparagus in a pan with butter until tender. Drain. Roll the asparagus up with a slice of back bacon. Fry until bacon is cooked.

Break open the scallops and take out the white meat. Clean and dry the meat. Then pour a little hot olive oil into a pan. Season with salt and pepper and place in the frying pan. Move them around in the plan to avoid them from sticking. Cook for 1 ½ – 2 minutes on each side depending on the thickness.

Place three scallops and three bacon-wrapped asparagus on each plate and drizzle with sauce.

Serves 4