Seared Scallops With Bacon-Leek-Cream Sauce
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Better recipes, better meals.
Fresh sea scallops combine with bacon, heavy cream, garlic, leeks, orange segments & fingerling potatoes that's served as a main dish or appetizer.
For the cream sauce, cook bacon in skillet on low/medium heat until golden brown. Take the bacon out of the pan and place on paper towels to drain, reserving drippings in pan. While the bacon is cooking, cut off the dark green and the root of the leek and discard. Cut the leek in half, wash well, and take out the first couple center pieces. Flatten the leek out and cut lengthwise as thin as possible. Saute in the bacon fat on low heat until tender. Add the garlic and cook till the garlic is tender. Cut the bacon in small pieces; add back to the pan. Add the heavy cream and bring to a boil and then turn down to a simmer until reduced to a think consistency. Place all in a blender and blend until smooth with a couple pats of butter. For the fingerling potatoes, put in a pot of salted water and boil until tender. When they are done, give them a little smash so they will sit flat on the plate. In a saute pan melt some more butter over low heat; place fingerlings in pan and cook until golden brown on both sides. Season scallops with salt and pepper; sear in a pan until golden brown on both sides. Cook till just done. Place fingerlings in the middle of the plate and put scallops on top; drizzle cream sauce around the plate. Put orange segments as garnish on top of scallops.
Notes:
If you are doing this as an appetizer, use one scallop and 2 potatoes depending on size. If you would like to do this as an entree, do 3 scallops and as many potatoes as you would like. Make sure you put one orange segment on each scallop.
Submitted By: Chefinitup
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