[Recipes
Scallops Wrapped in Bacon
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.
| Serves: | 4 | Vegetarian: | No |
|---|---|---|---|
| Preparation Time: | 00:45 |
Cuisine: | American |
| Difficulty: | Moderate | Meal Type: | Dinner |
| Main Ingredient: | scallops | Dish Type: | Appetizer |
| Main Cooking Method: | Pan Fry | Season/Occasion: | Any Occasion |
Recipe
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
Directions
Place flour, eggs, and Panko in 3 separate bowls (standard breading technique). Cut green tomatoes into ¼ inch slices. One at a time, dip tomato slices into flour then egg then Panko. 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.