Scallops and Bacon Skewers/Sauté
Make Delicious Scallop and Bacon Skewers: A Simple Camping Dish and Appetizer
Presentation matters! Make it look as good as it tastes. Enjoying delicious food outdoors tastes even better! Elevate your travel with this flavorful and visually appealing dish that’s perfect for a gourmet picnic or a relaxing evening.
Main Ingredients- 1kg Fresh Scallops
- 4 strips Bacon
- Asparagus (optional)
- Fresh Microgreens (for garnish)
Seasoning & Others- 1 Tbsp Unsalted Butter
- 1 Tbsp Extra Virgin Olive Oil
- Grated Parmesan Cheese (for dusting)
- 2 Tbsp Sake or White Wine
- 1 Tbsp Unsalted Butter
- 1 Tbsp Extra Virgin Olive Oil
- Grated Parmesan Cheese (for dusting)
- 2 Tbsp Sake or White Wine
Cooking Instructions
Step 1
Let’s begin by gently cooking the scallops. Fill a pot with water so that it reaches about halfway up the scallops and bring it to a boil. Once the water is boiling, add the scallops. As soon as their shells open naturally, immediately remove them. Be careful not to overcook, as they can become tough. Carefully separate the scallop meat (the adductor muscle) from the shells.
Step 2
Separate the scallop meat into the round muscle and the fan-shaped ‘wing’. For a neat presentation and easier eating, we’ll primarily use the round muscle. You can choose to cook the wing parts with the bacon if you like, they are also delicious! (My husband actually ate all the wing parts separately!)
Step 3
While you’re preparing the scallops, finely chop about 3 strips of bacon. The amount of bacon is flexible, but using too much might make the dish feel greasy or look cluttered. If you love the savory flavor of bacon, feel free to add more.
Step 4
Now, you can either thread the scallops and bacon onto skewers or sauté them directly. I decided to do a mix of both. For skewers, thread the scallop muscle, then fold the bacon strips in half and weave them in between the scallops. This makes them look appealing and easy to eat. Skewers definitely enhance the ‘camping food’ vibe! (Even though I made this at a pension, I wanted that outdoor feel!)
Step 5
Heat 1 tablespoon of olive oil in a frying pan over medium-low heat. Add the chopped bacon and cook slowly. Cooking over gentle heat, rather than high heat, allows the bacon fat to render out, resulting in a crispier and more flavorful bite. Adjust the cooking time based on your desired crispiness.
Step 6
Once the bacon is crispy, transfer it to a separate bowl. In the same pan, melt 1 tablespoon of butter. Add the prepared scallops and cook them. To remove any potential fishy odors and add depth of flavor, add about 2 tablespoons of sake or white wine. Sear the scallops until they are lightly golden brown on the surface.
Step 7
For an enhanced presentation and flavor, you can grill some asparagus alongside. Lightly brush the asparagus with olive oil and grill it in the pan, or you can sauté it together with the scallops. (Asparagus is optional.)
Step 8
Return the crispy bacon to the pan with the scallops. Sauté everything together for about a minute, just to combine the flavors beautifully with the butter and sake. This brief sauté ensures all the delicious aromas meld together.
Step 9
Arrange the finished scallop and bacon dish attractively on a serving plate. Finish with a generous dusting of grated Parmesan cheese for an extra layer of nutty, savory flavor. This dish is not only a delight for your taste buds but also a feast for the eyes!
