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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This recipe came from the Watkins Estate in Mesquite, Texas. I obtained this and several hundred recipes when I purchased the collection at an estate sale in 1984. Enjoy. Ingredients:
8 large sea scallops |
2 bottles dark beer |
2 portabella mushrooms cut into 8 slices |
4 slices canadian bacon cut into matchstick slivers |
2 tablespoons olive oil |
8 fresh basil leaves |
1 teaspoon cracked black pepper |
1 teaspoon sea salt |
Directions:
1. Place beer in a saucepan. Warm over low heat until steam begins to appear but do not let boil. Place scallops in beer and poach for 1 minute turning after 30 seconds. Remove scallops from poaching liquid reserving 6 tablespoons of liquid. Slice scallops in thirds to create coins. Place oil, mushroom slices and Canadian bacon in a heavy cast-iron skillet and sauté over medium heat until bacon begins to brown. Turn mushrooms often as the slices will be thick. Place cooked mushroom slices on warmed appetizer plates and sprinkle with basil leaves. Sauté sliced scallops in the bacon oil mixture remaining in the skillet until edges of scallops turn gold around the edges, approximately 45 seconds. Place sautéed scallops on top of mushrooms on plates and return skillet to heat. Quickly deglaze the skillet with reserve liquid whisking well to emulsify and get all the bits of bacon stirred in to the sauce. Spoon ton top of scallops and with salt and pepper.
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