Scallops Wrapped in Bacon Recipe

About: At Barclay Prime, Executive Chef James LoCascio puts a decadent twist on a seafood appetizer. Wrapping plump scallops in rich bacon, then serving them over fried green tomatoes, he ensures surprise and delight in every bite.

Cook Tip: Chef LoCascio uses Nueske applewood-smoked bacon, which is renowned for its richness, but any bacon will do.

Recipe Info

Restaurant: Barclay Prime | Philadelphia

Servings: 4
Prep Time: 45 minutes
Cuisine: American
Meal Type: Recipemealtype object (5)
Main Ingredient: Recipemainingredient object (138)
Dish Type: Recipedishtype object (1)
Cooking Method: Recipemethod object (15)
Season/Occasion: Recipeoccasion object (12)
Dificulty: Recipedifficulty object (2)
Vegetarian: No

Directions

Recipe

Place flour, eggs, and Panko in 3 separate bowls (standard breading technique). Use your right hand as a "dry hand" and the left as a "wet hand". Cut green tomatoes into ¼ inch slices. One at a time, dip tomato slices into flour then egg (both with left hand) then shake off egg mixture and drop into Panko. Use your right hand to pat the tomatoes down firmly into the Panko crumbs on both sides. Set aside. In a medium (2 quart) size pot heat oil to 350 degrees. Fry tomatoes until golden brown.

Season scallops with salt and pepper. Wrap each scallop with 1 piece bacon. In a sauté pan add 2 tablespoons of oil and heat over high or until the smoke point. Gently place scallops in oil and cook until golden brown.

Heat maple syrup and butter in small pot over low heat, stir until butter is combined.

For plating, place a slice of tomato onto a plate, place scallop on top and drizzle with maple butter.


Recipe Note:

Toothpicks can be used to hold bacon in place around scallops. Soak toothpicks in water for 15 minutes prior to use to prevent burning. Remove toothpicks prior to serving.

Ingredients

1 lb. U-10 scallops 1 package(s) thinly sliced bacon 2 large green tomatoes 3 C. Panko bread crumbs 1 C. flour 4 eggs, beaten together 1/2 C. Vermont maple syrup 1/4 C. butter 2 C. frying oil

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