Thursday, March 26, 2009

Seared Scallops on Crustini with Bacon and Herbed Goat-cheese




This was a quick little meal invention that was inspired by a cookbook Ms.Huxtable was reading to pass the time at Chapters while I was shopping for french schoolbooks. Look for french recipes in the near future ;)


Serves 4

4 or 8 Bacon strips (depending on presentation, more bacon=more fun)
8 Sea Scallops (sliced into 2 for each)
1 crusty baguette
Herbed Goat cheese (such as Rondelé)
1 garlic clove
salt and pepper to taste
olive oil

Slice baguette on angle to create 4 long and thin (1/4 inch) angled slices from the baguette. The slices will be much crispier if they are thin. Brush each with Olive oil and broil in the oven, watching closely as they will turn from crusty to burnt in seconds. Remove from oven and allow to cool. Rub each with garlic clove and then spread herbed goat cheese as thick as you like.

Heat skillet on medium heat and fry bacon until desired crispness. Remove to paper towel for greasy soak-up and reserve the bacon fat in the pan. Add scallops to the hot pan and sautee each side for about 1 1/2 minutes. Scallops cook fast. Lay 3-4 scallop pieces on top of goat cheese. Place 1 to 2 strips of bacon on top and serve.

1 comments:

Helmut Dempewolf


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