Taste of the Town: Bacon-Wrapped Scallop Recipe

In Summary

Marjorie shows us what to make for the perfect dinner for two at home.

https://youtu.be/P3tVBseByNI

Marjorie shows us what to make for the perfect dinner for two at home. For the date at home, she prepares bacon-wrapped scallops, a rack of lamb, smashed red bliss potatoes, oven-roasted asparagus and double chocolate brownies.

Bacon-Wrapped Scallops on Parmesan Arugula Salad with Pears and Cranberries

Bacon-Wrapped Scallops

8 – 10 slices thick-cut bacon

16 large sea scallops

3 tablespoons melted butter

1 large garlic clove, finely minced

1 tablespoon chopped cilantro or parsley

1 lemon, cut into 4 wedges

Salt and Pepper

Directions for Bacon Wrapped Scallops: Preheat oven to 375 degrees. Soak wood skewers in water for 30 minutes to keep from burning. Rinse scallops under cool water, removing any side muscle (little square piece of tissue attached to side) that may still be attached and pat dry with paper towels. Try to make sure that all scallops are the same size so that bacon wraps completely around each scallop and cooking will be consistent. Cook the bacon in the oven for about 4 – 5 minutes so that it’s partially done but still limp. Remove bacon from pan and check to see that each slice can wrap around two scallops before cutting the bacon in half. If not, use additional bacon slices to make it all fit. Wrap each scallop with half a bacon strip and put four on each skewer, leaving a bit of room between each. Place on a foil-lined pan and put the minced garlic and cilantro/parsley in the melted butter then brush both sides of the bacon-wrapped scallops and sprinkle with a little salt and pepper. Turn oven to broil and place pan on middle rack. Broil for 8 – 10 minutes turning each skewer over after about 3 -4 minutes. Bacon should be crispy but don’t overcook the scallops.

Parmesan Arugula Salad with Pears and Cranberries

1 package of Arugula

1 Pear, Bartlett, Anjou or similar

1/3 cup dried cranberries

1/4 cup extra-virgin olive oil

Juice of ½ lemon

Slice or piece of Parmigiana Reggiano

Salt and Pepper

Directions for Salad: Put arugula into a bowl, slice the pear into thin wedges and add to the arugula along with the dried cranberries. Whisk together the olive oil, lemon juice, salt and pepper and pour over the arugula salad, tossing well. Put the salad on a serving platter and shave the Parmigiana Reggiano over it, then place the skewers with the bacon-wrapped scallops across the platter along with the 4 lemon wedges. One skewer per person. Serves 4

Rack of Lamb

8 bones rack of lamb

Fresh thyme sprigs (half a bunch)

1 – 2 Rosemary branches

5/6 whole cloves of garlic, smashed

½ stick of butter, softened

1 Tablespoon olive oil

1/3 cup of Basil Pesto

Grated Parmesan cheese

Salt and Pepper

Directions: Slightly separate chops by making medium slices between the bones on the fat side but keep rack intact. Generously rub butter all over rack including the frenched bones and season with salt and pepper on both sides. Put fat side down in cast iron or heavy skillet over medium heat with the herbs and garlic for 5/6 minutes or until fat has rendered and is a nice golden brown. Flip and continue searing for another 5 minutes, occasionally basting the lamb with the butter, oil and herbs mixture. Remove from heat and drizzle pesto over lamb then sprinkle parmesan cheese over top. Place in a 450 degrees pre-heated oven on the center rack for another 12 – 15 minutes for medium to medium-rare. Remove from oven, tent with foil and let rest for 10 – 15 minutes before separating chops. Garlic can be eaten if desired.

Smashed Red Bliss Potatoes

8 – 10 small red potatoes (or Yukon gold)

½ cup butter, melted

1 tablespoon oil

½ cup Parmesan cheese

Salt and Pepper

Sour Cream

Chopped parsley or cilantro

Directions: Bring whole potatoes to a boil in generously salted water for about 12 – 15 minutes or until a fork easily pierces potato. Use steamer basket or spider to lift potatoes out and let cool to handle. Place on baking sheet and using a potato masher, smash each potato but try to keep intact. Pour a little of the melted butter on each smashed potato, sprinkle with parmesan and season with salt and pepper. Heat a pan on medium heat with the cooking oil and a little of the melted butter and brown on both sides until golden. Remove to a platter, sprinkle with parsley and add a dollop of sour cream. (These can also be placed on a baking sheet and put in the oven at 425 degrees until cheese is bubbly and golden brown, about 10 – 12 minutes)

Oven Roasted Asparagus

One bunch of fresh asparagus, stalks trimmed

Note: (I use a vegetable peeler when spears are large and have big scales to trim them down as they can be difficult to chew)

2 – 3 tablespoons of olive oil

Salt and pepper

1/3 cup of grated Parmesan cheese

Directions: Drizzle olive oil over asparagus and season generously with salt and pepper. Don’t overcrowd the pan as this will cause the asparagus to steam. Place in a preheated 425 degrees oven for 20 – 25 minutes.

Double Chocolate Brownies

Vanilla Ice Cream

Fresh Raspberries

Whipped Cream with Chocolate Shavings

Best Brownies Recipe:

½ cup butter, melted

1 cup sugar

2 eggs

1 teaspoon vanilla

1/3 cup unsweetened cocoa powder

1/3 cup of chocolate chips, semi-sweet or milk (optional)

½ cup all-purpose flour

¼ teaspoon salt

¼ teaspoon baking powder

Directions: Preheat oven to 350 degrees. Butter 4 individual pie plate-sized ramekins. Melt butter in mixing bowl in microwave then add sugar and mix well. Stir in eggs, one at a time to fully incorporate. Add vanilla then the cocoa powder and stir carefully. Add the chocolate chips (I used pieces of a Hershey’s Bar as I was out of chips) and stir well. Next stir in the flour, salt, and baking powder, then pour evenly into the ramekins. Bake for approximately 15 – 20 minutes until edges are pulling away from sides but center seems slightly jiggly.

After cooling, place the ramekin on a dessert plate with a few raspberries and serve with a scoop of vanilla ice cream topped with whipped cream and chocolate shavings. (Use a vegetable peeler and shave sides of a chocolate bar)

Optional: Bake brownies in an 8-inch prepared square pan for 25 – 30 minutes in a preheated 350 degrees oven. Do not overbake.

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