Scallops Casino, Deconstructed

Not your usual “scallops and bacon,” not really “clams casino” either.

Serves

3

Hardware

• Large saute pan

Ingredients

4	strips		thick-cut bacon
¾	bulb		garlic, peeled and minced
			whole rosemary leaves, ground
2 ¼	lbs		bay scallops
			salt
			black pepper, freshly ground

Procedure

1. Gently cook the bacon until most of the fat is rendered and the meat is cook but still pliable.


2. While the bacon is cooking, peel and mince the garlic, grind the rosemary (in a mortar), and drain the scallops.


3. Remove the bacon from a pan to paper towels to soak up the excess grease; pour the bacon grease from the pan and reserve.


4. Chop the bacon.


5. Heat 2 – 3 Tblsp of bacon grease; when hot, add the garlic, the scallops, and the spices; cook until the scallops are done.


6. Add the bacon, mix well, and serve.

Notes

How much rosemary? I don’t know – maybe one tsp after you grind it to a powder?

Rating

Difficulty: Very easy

Time: Less than one hour

Precision: 1

Source

My own foolin’ around