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Baked Scallops with Bacon, Sauteed Apples and Cider Sauce
4 thin slices bacon, quartered crosswise
12 to 16 large sea scallops, about 1 pound total
2 tablespoons unsalted butter
2 large Golden Delicious apples, each cored but unpeeled, cut into 8 wedges
pinch sugar
1/2 cup apple cider or apple juice
1 tablespoon fresh lemon juice
salt and freshly ground black pepper, to taste
Preheat the oven to 450 degrees. Saute the bacon in a large skillet
over medium-low heat just until it renders its fat, about 4 minutes and do not brown. Transfer to a piece of paper towel and drain. Discard the bacon fat and wipe out the skillet.
Lightly butter a medium baking dish and arrange the scallops in a single layer, leaving space between them, then place the bacon on top of the scallops. If the scallops are small, arrange in clusters of 2
or 3, and place a piece of bacon over each cluster.
Bake until the bacon browns and the scallops are cooked, 10 to 12 minutes for large scallops and 8 to 10 minutes for small scallops.
Meanwhile, heat the butter in the skillet until melted. Add the apple wedges, and sprinkle with the sugar. Saute over medium heat, stirring and turning, until the apples are golden, about 5 minutes.
When the scallops are cooked, remove from the oven and spoon off the juices, you will have 1 to 3 tablespoons. Add the juices to the apples, along with the cider or apple juice and lemon juice. Heat, stirring gently, over high heat until the juices boil and coat the apples, 3 to 4 minutes.
Place the bacon-topped scallops on each of 4 dinner plates, dividing evenly. Arrange 4 apple slices in a fan design on each plate. Spoon the skillet juices over the scallops. Season with salt and pepper to serve.
Serves 4.
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Baked Scallops with Bacon, Sauteed Apples and Cider Sauce
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Category: Recipes
Prep Time: Cook Time: Total Time:
Baked Scallops with Bacon, Sauteed Apples and Cider Sauce
4 thin slices bacon, quartered crosswise
12 to 16 large sea scallops, about 1 pound total
2 tablespoons unsalted butter
2 large Golden Delicious apples, each cored but unpeeled, cut into 8 wedges
pinch sugar
1/2 cup apple cider or apple juice
1 tablespoon fresh lemon juice
salt and freshly ground black pepper, to taste
Preheat the oven to 450 degrees. Saute the bacon in a large skillet
over medium-low heat just until it renders its fat, about 4 minutes and do not brown. Transfer to a piece of paper towel and drain. Discard the bacon fat and wipe out the skillet.
Lightly butter a medium baking dish and arrange the scallops in a single layer, leaving space between them, then place the bacon on top of the scallops. If the scallops are small, arrange in clusters of 2
or 3, and place a piece of bacon over each cluster.
Bake until the bacon browns and the scallops are cooked, 10 to 12 minutes for large scallops and 8 to 10 minutes for small scallops.
Meanwhile, heat the butter in the skillet until melted. Add the apple wedges, and sprinkle with the sugar. Saute over medium heat, stirring and turning, until the apples are golden, about 5 minutes.
When the scallops are cooked, remove from the oven and spoon off the juices, you will have 1 to 3 tablespoons. Add the juices to the apples, along with the cider or apple juice and lemon juice. Heat, stirring gently, over high heat until the juices boil and coat the apples, 3 to 4 minutes.
Place the bacon-topped scallops on each of 4 dinner plates, dividing evenly. Arrange 4 apple slices in a fan design on each plate. Spoon the skillet juices over the scallops. Season with salt and pepper to serve.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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