Thomas Robey from The Veranda cooks Oven Roasted Scallops
FOX6 News at Noon
July 30, 2010
12 medium Sea Scallops, with Shells
6 Shallots, peeled and thinly sliced
½ cup cooked Apple Smoked Bacon, diced (Reserve the fat from cooking)
1 Tbsp. Fresh Thyme, picked and chopped
1/8 cup light Chicken Stock
3 Tbsp. Prepared Horseradish
1 cup Heavy Cream
Seasoned Bread Crumbs, to cover
Kosher Salt, Black Pepper
Place a large sauté pan over medium high heat. Add a tablespoon of the bacon fat, then the shallots, toss for 1 minute, lower the heat, add enough of the chicken stock to cover the bottom of the pan, and the thyme. Cook until soft and translucent, season with the salt and pepper. Add the bacon and the horseradish, then the cream. Reduce until the cream is half its volume, and begins to thicken. Reserve.
Place a cast iron pan over high heat. Season both sides of the scallops with salt and pepper. Place 2 Tbsp. of the bacon fat in the pan, and sear the scallops quickly on both sides, don't overcook! Place one scallop in each shell, spoon over with the sauce, and top each with the seasoned bread crumbs. Place under broiler until the crumbs brown. Enjoy!