Baked Scallops With Cheddar Cheese And Applewood Smoked Bacon Recipes

Steps:

• Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
• Place the bacon strips on the parchment paper and bake until just beginning to get golden around the edges but still very pliable, 12 to 15 minutes. Remove from the oven and set aside until cool enough to handle.
• Preheat a grill to medium-high heat.
• Season the scallops on all sides with the Essence and salt. Wrap each scallop in 1 piece of the bacon, securing it through the center with a bamboo skewer. Repeat with the remaining scallops.
• When the grill is hot, brush the grates lightly with oil, then place the scallops on the grill and cook, turning frequently, until just cooked through about 7 minutes total. Transfer to a platter and sprinkle with freshly ground black pepper to taste. Garnish each scallop with a dab of the butter and serve immediately.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.
• Combine all ingredients thoroughly.

Steps:

• Take 2 small casserole dishes and place scallops and butter in them, divide equally. Place in 450 degree oven for 8-10 min or until scallops have slightly blistered. Remove from oven and drain butter and any excess juices. Top with cooked bacon and cheese and place back in oven for 2 minutesor until cheese has melted.
• Enjoy!

Steps:

• Make Port reduction:
• Bring Port, superfine sugar, peppercorns, and mint to a simmer in a 2-quart saucepan over moderately low heat, stirring until sugar is dissolved. Remove from heat, then carefully ignite Port with a kitchen match, letting flames die down (this will take a few minutes). Simmer over moderately low heat until sauce is thickened and reduced to about 1/2 cup, about 15 minutes. Transfer to a bowl and cool to warm.
• Cook scallops:
• Heat a 12-inch heavy skillet over moderate heat, then cook bacon until some fat has rendered and edges of bacon start to brown, about 1 1/2 minutes per side. Transfer bacon to paper towels to drain.
• Pat scallops dry and season with salt and pepper. When bacon is cool enough to handle, wrap a piece of bacon around each scallop and pierce scallop with a wooden pick to secure.
• Heat oil and butter in cleaned skillet over moderately high heat until hot but not smoking, then sauté scallops, turning over once, until bacon is browned and scallops are opaque, about 5 minutes total. Transfer to a plate and serve with Port reduction for dipping.

Steps:

• Preheat oven to 450°.
• Saute bacon in a large skillet over med-low heat just until it renders its fat, about 4 minutes, do not brown.
• Transfer to a piece of paper towel and drain.
• Discard the bacon fat and wipe the skillet clean.
• Lightly butter a medium baking dish and arrange the scallops in a single layer, leaving space between them; then place the bacon on top of the scallops.
• Bake 10-12 minutes just until the bacon browns and the scallops are cooked.
• Meanwhile, beat the butter in the skillet until melted.
• Add the apple wedges and sprinkle with a pinch of sugar.
• Saute over medium heat, stirring and turning until the apples are golden, about 5 minutes.
• When the scallops are cooked, remove from the oven and spoon off the juices; add the juices to the apples, along with the cider and lemon juice.
• Heat, stirring gently, over high heat until the juices boil and coat the apples, 3-4 minutes.
• Place the bacon-topped scallops on each of 4 dinner plates, dividing evenly.
• Arrange 4 apples slices in a fan design on each plate.
• Spoon the skillet juices over the scallops; season with salt and pepper and serve.

Steps:

• Cook bacon and set aside on paper towels to drain.
• Cook noodles, al dente, drain and set aside.
• For sauce: melt 3-4 tablesppons butter and whisk in equal amount of flour to form a paste.
• Add the half cup or so of pureed, or finely chopped, onion and stir for minute or so to cook the onion.
• Add the heavy cream and milk.
• Cook until smooth.
• Add the cheese, cubed or grated is fine, cook until melted and smooth.
• Season with salt, pepper, and CAYENNE to taste.
• Combine the sauce with drained noodles and stir in frozen peas.
• Pour into baking dish and top with crushed mixture of chips and panko crumbs.
• Cook for about 20 minutes at 400 and then top with a few pats of butter and continue cooking til bubbly and brown.
• Enjoy!