OCT
14

Recipe of the Week: Bay Scallops and Applewood Bacon with Port Reduction

Bacon Wrapped Scallops

Let’s Celebrate Bacon

Today, we celebrate the wonderful flavor of bacon, arguably America’s favorite food, by sharing this delicious recipe for all bacon lovers to enjoy!

This dish features our Dreymiller and Kray Smoked Bacon as well as our fresh bay scallops. Whether you are simply looking to try something different for dinner or having a special dinner date, this recipe is easy and sure to please. It is great served with some greens and/or with a baked butternut squash topped with nutmeg, cinnamon, and butter.

Bay Scallops and Applewood Bacon with Port Reduction

Ingredients:

For port reduction:

  • 2 cups Ruby Port (500 ml)
  • 1/2 cup superfine granulated sugar
  • 1 1/2 teaspoons whole black peppercorns
  • 3-5 fresh mint leaves, torn into bits

*This reduction is quite sweet on the palate, so vary the amount of sugar based on personal preference.

For scallops:

  • 6 thin crosswise slices applewood-smoked bacon (1/4 lb), cut into thirds
  • 18 bay scallops
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • Special equipment: wooden picks

Preparation:

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 20 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.

Enjoy!

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SEP
07

Swordfish like you've never tasted before

You’d be crazy not to try this delicious, healthy recipe! All ingredients are available at your local Sunset Foods.

Marinated Swordfish Steak Entree

If this doesn't make your mouth water, we don't know what will!

GRILLED MARINATED SWORDFISH

Ingredients

  • 2 cloves garlic
  • 1/3 cup white wine
  • 1/4 cup lemon juice
  • 2 tablespoons soy sauce
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 swordfish steaks
  • 1 tablespoon chopped fresh parsley (optional)
  • 4 slices lemon, for garnish (optional)

Directions

1. In a glass baking dish, combine the garlic, white wine, lemon juice, soy sauce, olive oil, salt and pepper. Mix just to blend. Place swordfish steaks into the marinade, and refrigerate for 1 hour, turning frequently.

2. Preheat an outdoor grill for high heat, and lightly oil the grate.

3. Grill swordfish steaks for 5 to 6 minutes on each side. Garnish with parsley and lemon wedges.

Hope you enjoy this delicious and nutritious meal as much as we have!

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